Osuimono - Clear Soup For Girl's Day Festival

• 15 cm Kombu seaweed
• 1 packet Bonito flakes
• 20 pieces Dried sliced shiitake mushrooms
• 1200 ml Water
• 1 tsp Salt
• 1 tsp Mirin
• 1/2 tsp Soy sauce
• 1 Edamame, to taste
• 2 Imitation crab sticks
• 1 Temaribu (decorative dried wheat gluten shaped like little balls), to taste
• 4 Egg
• 1/2 tsp Dashi stock granules (per serving)

1. Put the water, konbu seaweed, and shiitake mushrooms in a pan and bring to a boil.
2. Take out the konbu seaweed and shiitake mushrooms, add the bonito flakes and simmer for a little bit.
3. Turn off the heat, take out the bonito flakes, and put in the temaribu.
4. Finely chop the simmered shiitake and the crab sticks
5. Put plenty of water in a separate pan and bring to a boil.
6. 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).
7. When the egg floats to the surface, scoop out with a tea strainer or slotted spoon.
8. Line a small cup with plastic wrap and put in the crab stick, shiitake mushrooms, edamame and the cooked egg from step 2.
9. Gather the plastic wrap around and squeeze tightly.
10. Close up with a rubber band.
11. Leave like this for about 10 minutes.
12. Open up the plastic wrap and invert the contents into each soup bowl.
13. Ladle in the soup, and serve.

flakes, shiitake mushrooms, water, salt, mirin, soy sauce, edamame, crab sticks, egg, granules

Taken from cookpad.com/us/recipes/156600-osuimono-clear-soup-for-girls-day-festival (may not work)