Egg Drop Vegetable Soup – Happy Donabe Life

Ingredients

• 4 cups (1,000 ml) Japanese chicken stock or your choice of dashi
• 2 tablespoons sake
• 1 knob ginger, very finely julienned (about 1/2 tablespoon)
• 4 oz (120 g) daikon, julienned into 2″ (5 cm) pieces
• 2 oz (60 g) carrot, julienned into 2″ (5 cm) pieces
• 5 oz (150 g) enoki mushrooms, trimmed, pulled apart by hand, then cut in half
• 1 1/2 to 2 tablespoons Japanese black vinegar (can substitute with rice vinegar)
• 2 tablespoons white tamari (can substitute with usukuchi shoyu/ light color soy sauce)
• sea salt
• 1 tablespoon katakuriko (potato starch), dissolved with 2 tablespoon water
• 2 eggs, beaten
• A good pinch of freshly-ground black pepper
• 1/2 tablespoon toasted sesame oil
• 1 green onion, thinly-sliced crosswise
• Sansho powder to taste (optional)