Hello, I’m Elise. Today, we’re going to make japanese egg and cabbage soup (kakitamajiru) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. 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 popular of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have japanese egg and cabbage soup (kakitamajiru) using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Japanese Egg and Cabbage Soup (Kakitamajiru):
- Make ready 1 cabbage leaf
- Make ready 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Take 1/2 tbsp Soy sauce :(A)
- Take 1 tsp Mirin :(A)
- Prepare 1 egg
- Prepare 1 tsp starch (dissolve in 1.5 tbsp of water)
Steps 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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