Clear Soup with Beaten Egg 　　(Kakitama-jiru)
2 eggs (tamago)
	1 tsp potato starch (katakuri-ko)
	2 tsp water (mizu)
1/2 bunch water parsley (mitsuba)
3 cup bonito and kelp soup (dashi)				katakuri-ko	mitsuba
1/2 tsp salt (shio)
1/2 tsp light soy sauce (usukuchi)
8 young stems of Japanese pepper (kinome)
				kinome
1. Beat eggs lightly. 2. Cut water parsley into 2cm long pieces. 3. Bring bonito and kelp soup with salt and light soy sauce to a boil. 4. Mix starch and water, and add to beaten egg stiring. 5. Pour the beaten egg gently swirling over the pan and stir lightly. 6. Add water persley and turn off heat. 7. Pour soup into individual bowl and place Japanese pepper on top. Serves 4