Kakitama-Jiru Egg drop soup Kelp squares and dried bonito flakes can be obtained from Japanese supermarkets. Serves 4

Ingredients Dashi 10cm (4 inch) dried kelp square 1 litre (1¾ pts) cold water 15g (½ oz) Hana-katsuo (dried bonito flakes) Soup 5ml (1 tsp) soy sauce 15ml (1 tbsp) cornflour, blended with 30ml (2 tbsp) cold water 2 eggs, beaten with 15ml (1 tbsp) saké 1 small piece fresh ginger root

Method Dashi: Wipe the kelp with a damp cloth and bring almost to the boil with the water in a medium-sized saucepan. Lift out the kelp. Bring the water to the boil and stir in the bonito flakes. Remove from the heat and allow to stand for 3 minutes. Strain through muslin and reserve. Soup: In a clean, medium-sized saucepan, bring the stock (dashi) to a simmer. Season with the soy sauce and stir in the cornflour paste over a low heat, stirring until the soup is thickened and smooth. Pour the egg mixture through a sieve, circling over the soup, to make fine threads in the liquid. Cook very gently for a few seconds longer and serve into bowls with covers, grating fresh ginger into each bowl.