Steamed Soft Egg Custard Soup

(yang lain ) Japanese cuisine  . .. check it out  . ..  

Ingredients (Serves 4)

*2 eggs*2 1/2cups / 500 ml dashi stock*1 tbsp mirin sweet cooking sake*1 tsp light soy sauce*2/3 tsp salt

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1. Beat the egg and mix it into the dashi stock.

2. Add the mirin, light soy sauce, and salt.

3. Pour into a colander into a heat-resistant container and loosely cover with plastic wrap.

4. Let it steam for 20 minutes.

5. Serve the egg custard soup and garnish with yuzu.

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