This is a dish from my childhood, with modifications. Place 10 cups in Dutch oven, then add 1 ½ large pieces (three 5-inch squares) of dried kombu and about 30 dried anchovy (myul chee) to a boil, and keep at a rolling boil, uncovered, for about 10 mins. Reduce to a simmer, and flavor as needed (we add 2 Tbsp Korean anchovy soup base, 2 tsp Korean beef bouillon (sogogi dashida), and ½ tsp each garlic powder and black pepper to taste). Add 1 potato (here, Idaho) and ¼ lb daikon radish, peeled and cut into 1 inch squares. Let simmer for 10 mins, then add a variety of sliced Japanese fish cakes (about 5.5 oz), ranging from kamaboko to small spheres, to the pot. Let simmer, then add a potato starch slurry (about 1 Tbsp diluted with 2 Tbsp room temperature water) to thicken. If desired, add 3 scallions (cut into straws) and 2 oz each bonapi and enoki mushrooms. Then pour a thin stream of egg whites from 6 eggs into the broth, creating ribbons in the soup. Separately, cook udon noodles until al dente, drain, and set aside. Serve by placing some noodles in a bowl, then pouring the soup mixture overtop. Garnish with chopped scallions. This recipe is from my mom, with modifications (addition of onion and a wider variety of fish cake). (Sept. 2018)
Cooking Adventures 