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25minutes
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.
・Use black shichimi according to your preference.
- When separating the egg whites and egg yolks, do not break the egg yolks as they will be used for the topping.
・You can also use the core of winter cabbage.
・When cutting winter cabbage, pull the knife back.
・Break the egg yolk of the topping and eat.
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