April 27, 2016

Clear Soup with Dried Enoki and Eggs/干しえのきと卵のお澄まし(澄まし汁)

When I went to my son's apartment in Tokyo on April 23, I taught him how to make clear soup with dried enoki and eggs.

1.2 liter water
2 tsp instant dashi
1 tsp salt
Appropriate amount of dried enoki
1 or 2 eggs
Small amount of soy sauce
水 1.2リットル
出汁の素 小さじ2
塩 小さじ1
干しえのき 適量
卵 1個または2個
しょう油 少量

Dried enoki that I gave to my son:
This particular dried enoki is not for sale; I asked the enoki producer nearby to give some dried enoki for my son, and she kindly gave me three such bags!
Put water in a pot, add some enoki, instant dashi, and salt, bring the pot to a boil, and simmer for a few minutes.

Beat eggs with a pair of cooking chopsticks. Turn the heat high, and pour beaten eggs little by little, while constantly stirring the soup with chopsticks. Simmer for a 20-30 seconds until the eggs are fully set.
Put some soy sauce for flavoring.

I forgot to take the resultant soup...

I went to my parents' house in Chiba on that day, stayed there for one night, and went back to my son's apartment on April 24 to make some improvement in the kitchen, using items I bought from a 100-yen shop.


Amy said...

I hope that your son is feeling more comfortable in his new apartment! I remember when my brother moved to Boston for graduate school - he had a very tough time getting used to preparing food for himself (he went to undergraduate college close enough to my parents' house that he'd drive back home on weekends). Hopefully your son will settle in quickly and become comfortable with cooking for himself!

I hope you don't mind me asking about the wine and beer in your son's kitchen - here in the US, the drinking age is 21, and it's pretty difficult on average for someone under that age to purchase alcohol, even for drinking at home. I'm in my 30s and I'm still asked for my ID when I buy wine and beer...is it pretty normal in Japan for kids your son's age to be drinking? Or are those your drinks... :)

Hiroyuki said...

About two weeks ago, I was notified by my daugher that my son wanted to know some recipes for miso soup (he had already known at least two), and I decided to tell him about this particular soup, although it's not a miso soup, because he likes it very much and it's very easy to make (no cutting required). I think I'll teach him some more basic cooking skills, and I will also make some more improvements in the kitchen so he can feel more comfortable with cooking. (I have told him repeatedly to limit the daily food expense to 1,000 yen, which is kind of difficult to achieve if he eats out often.)

Here in Japan, the drinking age is 20, and he had his very first taste of beer on his 20th birthday in April. He said that the beer was bitter and it was hard for him to get it down. He asked me what wine tasted like, so I bought a bottle of red wine. He said it tasted like medicine or something...

When I was a kid (40-50 years ago), small children and teenager were able to buy alcohol without a problem because it was supposed to be for their parents. Things have completely changed today. Anyone who looks like a teenager will be asked to present their driver's license or health insurance card before purchase.

>I'm in my 30s and I'm still asked for my ID

You should be glad about that! You look younger than your age!

One more thing: In Japan, you can get a driver's license at 18 or older. My son has not gotten his yet, despite my repeated suggestions.

Amy said...

I wish the ages for driving in the US were as high as 18! The ages vary from state to state in the US - in New York and lots of other states, you can get your learner's permit and restricted license by 16 - too young for drivers to be on the road on their own in my opinion.

Unknown said...

Is the taste of dried enoki different from fresh?

Unknown said...

Is the taste of dried enoki different from fresh?

Hiroyuki said...

Unknown: Not very different in flavor from fresh, unless you heat dried enoki in some way or other (frying in a pan, microwaving, etc.) You need to heat dried enoki to get the "surume (dried squid) like flavor".
The texture is firmer and less slimy.