Tamago Toji

Description
This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh. I haven't tried it, but am posting it for future use and safekeeping because I always seem to have leftover egg from various other recipes.



Ingredients
3 cups stock (dashi is preferable, otherwise chicken or vegetable is fine) 1/4 teaspoon salt 1/2 teaspoon soy sauce 2-3 fresh mushrooms (optional) 1 whole beaten egg 2-3 stalks trefoil or coriander, chopped or 1/2 tablespoon chives, chopped (optional) szechwan pepper (sansho)

Directions
Heat stock in a saucepan and stir in salt and soy sauce. If using mushrooms, wash and slice thinly and add to the stock. Simmer for 3-4 minutes. Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise. Pour in the beaten egg, remove the soup from the heat and stir counterclockwise. If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper. Serve immediately. If you cannot find the sansho/Szechwan peppercorns, I imagine a pinch of standard black pepper (or a blend, which often contain sansho/Szechwan peppercorns) will do.