Konbu Dashi Soup with Egg and Scallion

Experience the power of konbu in this simple and tasty Japanese soup recipe prepared by Atsushi. Infusing water with umami, the konbu serves as a flavorful foundation for the dish, which also includes beaten eggs, sliced scallions, mirin, and usukuchi soy sauce. Follow the technique and tips to create a delicious and flavorful soup for a quick and satisfying meal.

This dish, like the konbu dashi soup with clams, once again demonstrates the power of konbu, which infuses water with an irresistible savoriness or umami to serve as a flavor foundation for other ingredients. In this case, Atsushi prepared a simple soup with egg and scallion that was fast to prepare and extremely tasty.

Here's the recipe with an added section on techniques and their purposes:

Scallion and Egg Soup

Ingredients:

• Konbu, about 4 inches
• 2 cups water
• 2 eggs, beaten well
• Mirin
• Usukuchi soy sauce
• Handful of scallions, finely sliced

Instructions:

1. Prepare the Konbu: Place the konbu in water and let it sit overnight. Bring to a boil and cook until white bubbles form and the liquid emits a konbu aroma. Remove any scum, then remove the konbu and lower the heat to simmer.

2. Season the Broth: Add about a tablespoon of mirin and let simmer for a few minutes to evaporate the alcohol. Then add about a tablespoon and a half of soy sauce. Adjust to taste, aiming for a balance between sweet and savory.

3. Add Scallions: Add a handful of sliced scallions and cook for one minute.

4. Swirl in Eggs: Increase the heat to bring the liquid to a boil. Using chopsticks, pour the beaten eggs in a thin, steady stream into the boiling broth, swirling as you go. The eggs will cook as soon as they hit the water and combine with the scallions. Some of the egg may not be fully set, but they'll do so in another minute.

5. Serve: Divide the broth and eggs into bowls and serve immediately.

Techniques and Their Purposes:

Slicing and Soaking Scallions:

The method of slicing scallions finely, soaking them in cold water, and then wringing out excess water and juices is a technique aimed at reducing the bitterness of the scallions and preserving them for longer. This process results in scallions that add a clean, oniony flavor to dishes without the harshness or overpowering taste that raw scallions might have. Additionally, this method allows the scallions to last several days in the fridge, making them ready to use for various dishes.

Preparing Konbu Dashi:

Letting the konbu sit in water overnight and then boiling it the next day is a method to extract its umami-rich flavors, creating a base for the soup that is deeply savory without being overpowering. The removal of scum ensures a clear broth, while removing the konbu at the right time prevents the broth from becoming slimy.

Adding Mirin and Soy Sauce:

Simmering the broth with mirin allows the alcohol to evaporate, leaving behind a subtle sweetness that complements the umami from the konbu. The addition of usukuchi soy sauce, which is lighter and saltier than regular soy sauce, further balances the broth's flavor profile. Tasting and adjusting the broth with these ingredients ensures a delicate balance between sweet and savory elements.

Swirling in the Eggs:

The technique of pouring beaten eggs through chopsticks into boiling broth in a thin stream creates delicate egg ribbons that are tender and evenly cooked. This method distributes the egg throughout the broth, ensuring each spoonful has a balanced mix of egg and scallion.