かき玉汁｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

Cut the mitsuba into 4-5cm pieces.
Crack the eggs into a bowl and beat.

Put the stock and (A) into a pot.
Heat over high heat.
When it boils, add half of the beaten egg to a ladle.
Pour the beaten egg from the edge of the pot.
Bring to a boil.
Push the eggs to the edge of the pot.
Pour the remaining beaten egg into the empty space in the pot.
Add the beaten eggs and immediately turn off the heat.
Gently mix everything with a ladle and add the mitsuba leaves from step 1.
Arrange it in a bowl and it's done.