the host of this show "Cooking with Dog."

First, let’s make the dashi stock.

Add the kombu seaweed

and the bonito flakes to 400ml of water.

Gradually heat the water on medium low heat.

When it comes to a boil, reduce the heat to low.

Ladle out the foam to remove any unwanted flavor.

Simmer for 5 minutes,

turn off the burner

and remove the kombu seaweed.

Then, strain the dashi stock into a pot.

Squeeze out the remaining stock from the bonito flakes

using kitchen chopsticks.

Let’s make the kakitama-jiru.

First, beat the egg,

making sure the chopsticks scrape the bottom of the bowl

to avoid creating unwanted foam.

Next, cut the mitsuba parsley into 3 cm or 1 inch pieces.

Dilute 1 tsp potato starch with 2 tsp water.

Now, heat the dashi stock in a pot.

Add the salt,

sake

and soy sauce.

Lightly stir the mixture.

When it begins to boil, turn off the burner.

Gradually add the diluted potato starch while mixing.

Turn on the burner again.

When it comes to a rolling boil,

gradually pour in the egg using a circular motion,

starting from the center of the pot.

This will help the egg to cook evenly.

When the egg begins to float to the surface,

turn off the burner.

Then, top with the mitsuba parsley.

Ladle out the kakitama-jiru into a bowl.

Make sure to bring the stock to a rolling boil

when adding the egg otherwise the soup will get cloudy.

Adding the starch before the egg will also keep it from clouding,

making the kakitama-jiru clear and presentable.

The thick soup will help to keep the dish warm

so you should definitely try it out on cold days.

Good luck in the kitchen.