Dashi Stracciatella

Ingredients for Dashi Stracciatella

• 4 (6x4-inch) pieces dried kombu

• 1 (35g) package bonito flakes (about 725ml )

• 1 teaspoon white or regular soy sauce

• Kosher salt

• 4 large eggs, beaten to blend

• 3 cups torn mature spinach leaves

• 1 spring onion, thinly sliced

• Chilli oil and lemon wedges (for serving)

• 2 layers of cheesecloth

How to make Dashi Stracciatella

Bring kombu and 1450ml cold water to a bare simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a bare simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain dashi through a fine-mesh sieve lined with 2 layers of cheesecloth into a large bowl.

Wipe out saucepan and pour in dashi. Add soy sauce; season with salt. Bring to a bare simmer over medium-low. Whisk quickly to create a vortex and gradually stream in eggs, pouring in about 1" from edge of pan. Remove from heat and add spinach; stir until wilted. Divide among bowls. Top with spring onion and drizzle with chilli oil. Serve with lemon wedges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.