Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a tasty dish, japanese egg and cabbage soup (kakitamajiru). It is one of my favorites food recipes. This time, 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 popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Japanese Egg and Cabbage Soup (Kakitamajiru) is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first 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):

1. Make ready 1 cabbage leaf
2. Make ready 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
3. Make ready 1/2 tbsp Soy sauce :(A)
4. Take 1 tsp Mirin :(A)
5. Make ready 1 egg
6. Prepare 1 tsp starch (dissolve in 1.5 tbsp of water)

Instructions to make Japanese Egg and Cabbage Soup (Kakitamajiru):

1. Cut a cabbage leaf into bite-size pieces.
2. Put condiments (A) and water in a saucepan and heat until it comes to a boil.
3. When the cabbage is cooked, turn off the heat, add watery potato starch and stir it.
4. Turn the heat on again. When it comes to a boil, add a beaten egg little by little.
5. Serve in a bowl.

So that’s going to wrap it up with this instant 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’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!