Japanese-Style Crab Soup with Chikuwa

• 2 Eggs
• 1 Chikuwa
• 1 the same amount as the chikuwa Mushrooms (I used shimeji this time)
• 1/4 Carrot
• 1 as much (to taste) Green onion
• 1 tbsp Katakuriko
• 1 tsp Sake
• 1 dash Soy sauce
• 1 dash Pepper
• 200 ml or 1 dash less Water
• 5 shakes Chinese soup stock
• 1 1/2 ~ 2 tablespoons Tomato ketchup
• 1/2 tsp Sugar
• 1/2 tsp Soy sauce

1. Cut the chikuwa and shimeji mushrooms into any size you like.
2. Grate the carrot later.
3. Cut the green onions into small pieces.
4. Crack an egg into a bowl and whisk, add in the chikuwa and shimeji mushrooms, grate the carrot, and mix it in.
5. Add in the seasoning ingredients, and stir some more.
6. Coat a frying pan with cooking oil.
7. Pour in the egg mixture, and flip it over once it has turned slightly golden brown, fry it on the other side, and put it on a plate.
8. Add the sauce to the same frying pan, bring it to a boil, and add in the katakuriko dissolved in equal parts water to thicken the sauce.
9. Add in the green onions whenever you wish.
10. You can add them in after the sauce has thickened, or you can sprinkle them on top of the the plate as a finishing touch!
11. Done!

eggs, chikuwa, same amount, carrot, much, katakuriko, sake, soy sauce, pepper, water, stock, tomato ketchup, sugar, soy sauce

Taken from cookpad.com/us/recipes/155769-japanese-style-crab-soup-with-chikuwa (may not work)