Japanese Egg and Cabbage Soup (Kakitamajiru).
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, japanese egg and cabbage soup (kakitamajiru). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I have loved my whole life.
To begin with this 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 that.
The ingredients needed to make Japanese Egg and Cabbage Soup (Kakitamajiru):
- {Prepare 1 of cabbage leaf.
- {Get 600 mL of Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A).
- {Take 1/2 tbsp of Soy sauce :(A).
- {Prepare 1 tsp of Mirin :(A).
- {Make ready 1 of egg.
- {Make ready 1 tsp of 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..
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