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Before you jump to Japanese Egg and Cabbage Soup (Kakitamajiru) recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Eating Apples Is Good.
Everyone has heard the phrase “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. You might know individuals that live by this and also demand that their children live by this principle as well. This thought is known all over the world and men and women just take it as fact without knowing if this is in fact true. In our research we have found out why you are told to eat an apple a day and we’ll be revealing that with you here.
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We hope you got insight from reading it, now let’s go back to japanese egg and cabbage soup (kakitamajiru) recipe. You can cook japanese egg and cabbage soup (kakitamajiru) using 6 ingredients and 5 steps. Here is how you do it.
The ingredients needed to prepare Japanese Egg and Cabbage Soup (Kakitamajiru):
- You need 1 cabbage leaf
- Use 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Provide 1/2 tbsp Soy sauce :(A)
- Provide 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.
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