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We hope you got insight from reading it, now let’s go back to yakiniku (japanese bbq) restaurant-style egg drop soup recipe. To make yakiniku (japanese bbq) restaurant-style egg drop soup you need 9 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup:
- Get 800 ml Chicken stock
- Provide 1 tbsp Usukuchi soy sauce
- Take 1 dash Salt and pepper
- Use 2 Eggs
- You need 1 tbsp of katakuriko + 20 ml of water Katakuriko slurry
- Prepare 1 Green onions
- Provide 1 Roasted white sesame seeds
- Take 1 tbsp Sesame oil
- You need 1 Shredded nori seaweed
Instructions to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup:
- Beat the 2 eggs and add 30 ml of water. Bring the chicken stock to a boil, and pour the beaten eggs slowly. Chicken stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
- Turn off the heat, pour the katakuriko dissolved in water to thicken the soup. Turn on the heat again, drizzle 1 tablespoon of sesame oil to finish.
- Garnish with chopped green onions, roasted white sesame seeds and shredded nori seaweed and it's done.
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