Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, japanese egg and cabbage soup (kakitamajiru). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Cut a cabbage leaf into bite-size pieces. • Kakitamajiru is a kind of Sumashijiru , a Japanese clear soup, but with an egg. It looks similar to the famous Chinese egg drop soup, but the flavor Beat an egg in a small bowl. Slowly pour the egg into the soup in circling motion starting from the center, spiraling outward.
Japanese Egg and Cabbage Soup (Kakitamajiru) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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)
- Take 1/2 tbsp Soy sauce :(A)
- Get 1 tsp Mirin :(A)
- Take 1 egg
- Make ready 1 tsp starch (dissolve in 1.5 tbsp of water)
I will introduce this easy and quick recipe. You can use beans sprout for ingredients as well. A Japanese version of Egg Drop Soup called Kakitama-jiru is based on dashi stock. The Japanese name of this soup, 'Kakitama-jiru' (かきたま汁), does not translate to Egg Drop Soup.
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.
The English name perhaps came from the action of dropping beaten eggs into the hot broth. Sumashijiru is a Japanese clear soup also called Suimono. Sumashijiru can be served for any occasion from everyday to more formal course meals. Beat the eggs to a froth and, using a perforated spoon, float pieces on the surface of the soup, which is kept simmering on a very low heat. Kakitamajiru - Egg Drop Recipe, How To Make Kakitamajiru - Egg Drop Recipe.
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