Miyagi Abura-Fu Don

Cut the abura-fu into 1 cm rounds and slice the leek diagonally. Heat the dashi, soy sauce and mirin with the abura-fu, turning the rounds so both sides absorb the broth.

When the broth has soaked in, add the leek and cook until tender. Pour in beaten eggs and cook until set; the original uses softly set egg, but fully set egg is the safer home default.

Spoon over bowls of cooked rice and garnish with mitsuba or sweet pickled ginger.