Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, japanese egg and cabbage soup (kakitamajiru). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Japanese Egg and Cabbage Soup (Kakitamajiru) is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook japanese egg and cabbage soup (kakitamajiru) using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Egg and Cabbage Soup (Kakitamajiru):
- Make ready 1 cabbage leaf
- Prepare 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Prepare 1/2 tbsp Soy sauce :(A)
- Prepare 1 tsp Mirin :(A)
- Make ready 1 egg
- Take 1 tsp starch (dissolve in 1.5 tbsp of water)
Steps to make Japanese Egg and Cabbage Soup (Kakitamajiru):
- Cut a cabbage leaf into bite-size pieces.
- Put condiments (A) and water in a saucepan and heat until it comes to a boil.
- When the cabbage is cooked, turn off the heat, add watery potato starch and stir it.
- Turn the heat on again. When it comes to a boil, add a beaten egg little by little.
- Serve in a bowl.
So that is going to wrap this up for this exceptional food japanese egg and cabbage soup (kakitamajiru) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
