Step-by-Step Guide to Make Favorite Osuimono - Clear Soup For Girl's Day Festival

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, osuimono - clear soup for girl's day festival. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Osuimono - Clear Soup For Girl's Day Festival is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Osuimono - Clear Soup For Girl's Day Festival is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have osuimono - clear soup for girl's day festival using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Osuimono - Clear Soup For Girl's Day Festival:

1. Prepare 15 cm Kombu seaweed
2. Get 1 packet Bonito flakes
3. Make ready 20 pieces Dried sliced shiitake mushrooms
4. Take 1200 ml Water
5. Take 1 tsp Salt
6. Take 1 tsp Mirin
7. Make ready 1/2 tsp Soy sauce
8. Make ready 1 Edamame, to taste
9. Get 2 Imitation crab sticks
10. Take 1 Temaribu (decorative dried wheat gluten shaped like little balls), to taste
11. Make ready 4 Egg
12. Make ready 1/2 tsp Dashi stock granules (per serving)

Steps 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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