Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese egg and cabbage soup (kakitamajiru). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I have loved my entire life.
To get started with this 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 cook 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)
- Make ready 1/2 tbsp Soy sauce :(A)
- Get 1 tsp Mirin :(A)
- Make ready 1 egg
- Make ready 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’s going to wrap it up for this special food japanese egg and cabbage soup (kakitamajiru) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
