Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, japanese egg and cabbage soup (kakitamajiru). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook japanese egg and cabbage soup (kakitamajiru) using 6 ingredients and 5 steps. Here is how you cook it.
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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)
- Get 1 tsp Mirin :(A)
- Prepare 1 egg
- Take 1 tsp starch (dissolve in 1.5 tbsp of water)
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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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