Hi, I’m Elise. Today, we’re going to make japanese egg and cabbage soup (kakitamajiru) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. 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 favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I’ve loved my entire life.
To get started with this recipe, we have to 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):
- Prepare 1 cabbage leaf
- Take 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Take 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)
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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