Osuimono - Clear Soup For Girl's Day Festival
Osuimono - Clear Soup For Girl's Day Festival

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, osuimono - clear soup for girl's day festival. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Osuimono - Clear Soup For Girl's Day Festival is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Osuimono - Clear Soup For Girl's Day Festival is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have osuimono - clear soup for girl's day festival using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Osuimono - Clear Soup For Girl's Day Festival:
  1. Prepare Kombu seaweed
  2. Make ready packet Bonito flakes
  3. Get pieces Dried sliced shiitake mushrooms
  4. Get Water
  5. Make ready Salt
  6. Make ready Mirin
  7. Get Soy sauce
  8. Make ready Edamame, to taste
  9. Prepare Imitation crab sticks
  10. Prepare Temaribu (decorative dried wheat gluten shaped like little balls), to taste
  11. Get Egg
  12. Get Dashi stock granules (per serving)
Instructions to make Osuimono - Clear Soup For Girl's Day Festival:
  1. Put the water, konbu seaweed, and shiitake mushrooms in a pan and bring to a boil. Take out the konbu seaweed and shiitake mushrooms, add the bonito flakes and simmer for a little bit. Turn off the heat, take out the bonito flakes, and put in the temaribu. Finely chop the simmered shiitake and the crab sticks
  2. Put plenty of water in a separate pan and bring to a boil. Beat 1 egg with 1/2 teaspoons of dashi stock granules, and pour into the water while mixing continuously to make kakitama (beaten egg cooked in liquid). When the egg floats to the surface, scoop out with a tea strainer or slotted spoon.
  3. Line a small cup with plastic wrap and put in the crab stick, shiitake mushrooms, edamame and the cooked egg from step 2. Gather the plastic wrap around and squeeze tightly. Close up with a rubber band.
  4. Leave like this for about 10 minutes. Open up the plastic wrap and invert the contents into each soup bowl. Ladle in the soup, and serve.

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