Gently whisk chicken eggs in a bowl until just combined, being careful not to incorporate too much air.
In a separate bowl, combine dashi stock, usukuchi soy sauce, mirin, sake, and granulated sugar. Stir until the granulated sugar is fully dissolved.
Slowly pour the dashi mixture into the whisked chicken eggs, stirring gently to integrate the liquids without creating excessive foam.
Sesli anlatım, porsiyon ayarı ve daha fazlası
