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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 achieve it.
The ingredients needed to cook Japanese Egg and Cabbage Soup (Kakitamajiru):
- You need 1 cabbage leaf
- Prepare 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
- Get 1/2 tbsp Soy sauce :(A)
- Get 1 tsp Mirin :(A)
- Take 1 egg
- Take 1 tsp starch (dissolve in 1.5 tbsp of water)
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.
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