Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese egg and cabbage soup (kakitamajiru). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Japanese Egg and Cabbage Soup (Kakitamajiru) is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. 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):
- 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)
- 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.
So that is going to wrap this up for this exceptional food japanese egg and cabbage soup (kakitamajiru) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be 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. Thank you for reading. Go on get cooking!
