Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese egg and cabbage soup (kakitamajiru). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Japanese Egg and Cabbage Soup (Kakitamajiru) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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):
- Get 1 cabbage leaf
- Get 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Prepare 1/2 tbsp Soy sauce :(A)
- Make ready 1 tsp Mirin :(A)
- Make ready 1 egg
- Make ready 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.
So that’s going to wrap this up for this special food japanese egg and cabbage soup (kakitamajiru) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
