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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. To cook japanese egg and cabbage soup (kakitamajiru) you need 6 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Japanese Egg and Cabbage Soup (Kakitamajiru):
- Take 1 of cabbage leaf.
- Take 600 mL of Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A).
- You need 1/2 tbsp of Soy sauce :(A).
- Get 1 tsp of Mirin :(A).
- Get 1 of egg.
- Use 1 tsp of 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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