How to Make Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯 Recipe) | OCHIKERON | Create Eat Happy :)

 

Delicious and perfect clear soup that goes perfect with any meal Slightly thick soup stays warm longer must try in cold season Other Soup Recipes Japanese Egg Drop Soup Kakitamajiru 日式蛋花湯 Difficulty EasyTime 15minNumber of servings 4 servingsIngredients 2 eggssnow peas Mitsuba or chopped scallion is ok600ml Dashi broth Kombu or Bnoito 1 2 tsp salt1 tsp light soy sauce regular soy sauce is ok if you don t have it2 tsp Katakuriko potato starch corn starch is ok1 tbsp ginger juice if you likeDirections 1 Beat eggs in a bowl Trim stems and remove strings of the snow peas cook in boiling water for a few seconds drain well and cut into thin strips 2 Put Dashi broth in a large pot and put on medium When it becomes warm season with salt and light soy sauce 3 Bring the soup to a boil mix Katakuriko potato starch dissolved in 1 tbsp of water 4 Bring the soup to a boil add beaten eggs into the soup through the gap between 2 chopsticks or the tines of a fork moving your hands in a circular motion around the pot 5 Wait for a second mix with a ladle then add ginger juice if you like 6 Stop the heat cover and steam with the remaining heat for a minute 7 Pour it into a soup bowl and garnish with snow pea strips レシピ 日本語 Music byYouTube Audio LibraryFollow me on social media If you have recreated any of my food you can share some pictures ochikeron I am always happy to see them FOLLOW ME HERE My COOKBOOK available on Amazon Kindle NO MORE hard copies those who got one are lucky More Written Recipes are on my BLOG My Recipe Posts in Japanese and of course PLEASE SUBSCRIBE

 

 

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