Japanese Kakitama Soup
Japanese Kakitama Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese kakitama soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This is a Japanese version of Egg Drop Soup called Kakitama-jiru. Put Wakame Seaweed and Water in a pot and heat. When it starts to boil, add Japanese Soup Stoc, salt and Soy sauce.

Japanese Kakitama Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Japanese Kakitama Soup is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have japanese kakitama soup using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Japanese Kakitama Soup:
  1. Make ready 1 tbsp Cut Wakame Seaweed(Dried)
  2. Get 1 piece Egg
  3. Prepare 2 tsp Japanese Soup Stock
  4. Prepare 1/2 tsp Salt
  5. Get 1 tsp Soy sauce
  6. Make ready 800 ml Water

Japanese Curry Soup with Potato and Tomato. Same Series: Japanese foof, Kakitama egg soup in a bowl on table. Fluffy eggs in the slightly thickened clear soup look almost like ribbons. We are making Kakitama-jiru, thick egg-drop soup using savory dashi stock.

Steps to make Japanese Kakitama Soup:
  1. Put Wakame Seaweed and Water in a pot and heat. When it starts to boil, add Japanese Soup Stoc, salt and Soy sauce.
  2. Quickly stir in the beaten egg.
  3. Japanese Soup stock SG 5~8/pck at FairPrice, Coldstrage, Dondon DONKI etc

The soft textured egg goes great with the thick dashi stock. Kakitama-jiru (Thick Egg-Drop Soup with Savory Dashi Stock). In addition to gyoza, we will cook Kakitama soup, very tasty Japanese soup using Shiitake dashi which contains a lot of umami. The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang.

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