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  • Hi, I’m Francis,

  • the host of this show "Cooking with Dog."

  • First, let’s make the dashi stock.

  • Add the kombu seaweed

  • and the bonito flakes to 400ml of water.

  • Gradually heat the water on medium low heat.

  • When it comes to a boil, reduce the heat to low.

  • Ladle out the foam to remove any unwanted flavor.

  • Simmer for 5 minutes,

  • turn off the burner

  • and remove the kombu seaweed.

  • Then, strain the dashi stock into a pot.

  • Squeeze out the remaining stock from the bonito flakes

  • using kitchen chopsticks.

  • Let’s make the kakitama-jiru.

  • First, beat the egg,

  • making sure the chopsticks scrape the bottom of the bowl

  • to avoid creating unwanted foam.

  • Next, cut the mitsuba parsley into 3 cm or 1 inch pieces.

  • Dilute 1 tsp potato starch with 2 tsp water.

  • Now, heat the dashi stock in a pot.

  • Add the salt,

  • sake

  • and soy sauce.

  • Lightly stir the mixture.

  • When it begins to boil, turn off the burner.

  • Gradually add the diluted potato starch while mixing.

  • Turn on the burner again.

  • When it comes to a rolling boil,

  • gradually pour in the egg using a circular motion,

  • starting from the center of the pot.

  • This will help the egg to cook evenly.

  • When the egg begins to float to the surface,

  • turn off the burner.

  • Then, top with the mitsuba parsley.

  • Ladle out the kakitama-jiru into a bowl.

  • Make sure to bring the stock to a rolling boil

  • when adding the egg otherwise the soup will get cloudy.

  • Adding the starch before the egg will also keep it from clouding,

  • making the kakitama-jiru clear and presentable.

  • The thick soup will help to keep the dish warm

  • so you should definitely try it out on cold days.

  • Good luck in the kitchen.

Hi, I’m Francis,

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