Makes 6 servings

Ingredients

• 3 oz chicken breast, boned and skinned
• 1 tsp sake
• ½ tsp salt
• 1 carrot, peeled and sliced into 1/8-inch thick rounds
• ¾ cup water
• 2 large eggs
• 1 quart dashi
• 1 tsp light soy sauce

Method

1. Cut chicken into small strips.
2. Combine chicken and saki in a small bowl and set aside.
3. Bring water and ¼ tsp of salt to a boil in a saucepan.
4. Add carrot slices and cook until barely tender, about two minutes.
5. Drain carrots and set aside.
6. Beat eggs lightly with a fork in a small bowl.
7. Place dashi in a saucepan and bring to a boil over medium-high heat.
8. Add remaining ¼ tsp salt, soy sauce and chicken.
9. Boil soup another two minutes.
10. Pour 1/3 of beaten eggs at a time into boiling soup.
11. Immediately turn off heat after last egg thread forms.
12. Divide carrot slices among four soup bowls.
13. Ladle soup over carrots in each bowl and serve.