Japanese Kakitama Soup
Japanese Kakitama Soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese kakitama soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This is a Japanese version of Egg Drop Soup called Kakitama-jiru. Kakitama-jiru broth is based on dashi stock, but Chinese egg drop soup is made with chicken stock. Fluffy eggs in the soup look almost like ribbons. The Japanese name of this soup, 'Kakitama-jiru' (かきたま汁), does not translate to Egg Drop Soup.

Japanese Kakitama Soup is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Japanese Kakitama Soup is something that I’ve loved my entire life.

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

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

Experience the enticing warmth and comfort of an easy, protein-rich soup with this recipe for kakitama. Often enjoyed in Japan between meals or as an entree, this simple soup only takes about five minutes to make and requires just a few basic ingredients. Keep this recipe around for when you need a warming and savoury protein boost. First, let's make the 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

Keep this recipe around for when you need a warming and savoury protein boost. First, let's make the dashi stock. Gradually heat the water on medium low heat. When it comes to a boil, reduce the heat to low. Mushroom & Tofu Miso Soup (きのこと豆腐味噌汁）.

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