4 mitsuba sprigs (or 4 chives)
4 crab sticks
2 cups dashi soup stock
1 tbsp soy sauce
1. Wash the herbs and blanch them in hot water, so you can easily tie the crab sticks.
2. Tie the crab stick with herbs, then carefully cut them to make them look like a tassel.
3. Place one crab stick in each bowl and pour hot dashi with soy sauce and serve.
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