Hello, I am Elise. Today, I will show you a way to make japanese egg and cabbage soup (kakitamajiru) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Japanese Egg and Cabbage Soup (Kakitamajiru) Recipe
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook japanese egg and cabbage soup (kakitamajiru) using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Japanese Egg and Cabbage Soup (Kakitamajiru):
- Take 1 cabbage leaf
- Take 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Get 1/2 tbsp Soy sauce :(A)
- Take 1 tsp Mirin :(A)
- Take 1 egg
- Get 1 tsp starch (dissolve in 1.5 tbsp of water)
Instructions 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.
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