Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, japanese egg and cabbage soup (kakitamajiru). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Japanese Egg and Cabbage Soup (Kakitamajiru) is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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):
- Take 1 cabbage leaf
- Prepare 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)
- Make ready 1 egg
- Prepare 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 it up with this exceptional food japanese egg and cabbage soup (kakitamajiru) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
