Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, japanese egg and cabbage soup (kakitamajiru). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I have loved my entire life. They’re fine and they look wonderful.
To get started 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):
- Get 1 cabbage leaf
- Take 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Make ready 1/2 tbsp Soy sauce :(A)
- Prepare 1 tsp Mirin :(A)
- Take 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 is going to wrap this up with this tasty food japanese egg and cabbage soup (kakitamajiru) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
