Soup (winter cabbage salted koji soup) | Recipe transcription from Hôtel de Mikuni

Separate the eggs into yolks and whites.
Divide the winter cabbage in half and shred each half, cutting the fibers.

Add minced chicken breast and grated ginger to a frying pan and loosen with a spatula.
Once the mixture is mixed, add the kelp and bonito stock little by little and loosen.
Stir over high heat.
Once it boils, reduce the heat to medium, and when it becomes translucent, add the winter cabbage and salt koji.
Mix over high heat.
Once it boils, reduce the heat to medium-low and simmer for 10 minutes.
Taste and loosen the egg whites, then turn the heat up to high and add the egg whites in a circle.
Heat the egg whites.

Pour 2 into a bowl.
Place the egg yolk in the center.
Finish by sprinkling black shichimi.