Chinese Egg-drop Soup with Corn

Directions

1. 1
   Cut the corn in half, wrap in plastic wrap, and microwave for 5 minutes, with the corn halves standing up.
2. 2
   Scrape off the cooked corn kernels with a knife.
3. 3
   Put the water, soup stock granules and sake in a pot and bring to a boil.
4. 4
   Add the corn kernels.
5. 5
   Skim off surface scum.
6. 6
   Season with salt and pepper.
7. 7
   Stir in the katakuriko dissolved in water.
8. 8
   When the soup starts to bubble, add the beaten eggs through a slotted spoon.
9. 9
   Add the chopped leek and grated ginger, and turn off the heat.
10. 10
    Ladle into bowls, scatter chopped green onions and it's done!