Hi, I’m Marie. Today, I will show you a way to make japanese egg and cabbage soup (kakitamajiru) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really 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 recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Japanese Egg and Cabbage Soup (Kakitamajiru) is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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 that.
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)
- Get 1/2 tbsp Soy sauce :(A)
- Prepare 1 tsp Mirin :(A)
- Prepare 1 egg
- Take 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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