1 ear of corn
1/4 onion
(A) 1 kosaji chicken soup stock
(A) 600cc water
1/3 kosaji salt
small amount of white pepper (or black)
(B) 1/2 osaji katakuriko
(B) 1 osaji water
Cut corn into half, cut off kernals.
Cut onion into small pieces.
Put all soup ingredients in pot and turn on stove.
After boiling, cook for 5-6 minutes.
Add salt, pepper, and (B).
Serve.
Hello,
Welcome to Tamagawa Salad, where I share tried and tested recipes which are easy, tasty, and healthy. Most recipes can be made using ingredients sourced from local supermarkets in Japan. Let’s get cooking!
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