Kakitama Egg Soup – UMAMI TO THE WORLD
Ingredients 2 servings 1 pack UMAMI dashi Bonito and Konbu kelp 500ml Water 1 Egg 1 teaspoon Light soy sauce Pinch of salt Preferred thickness Starch Mitsuba japanese parsley to taste 1) Add water...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at umamito.com.
Cooking tools:
- Stove
- Pot
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 1 pack UMAMI dashi Bonito and Konbu kelp
- 500ml Water
- 1 Egg
- 1 teaspoon Light soy sauce
- Pinch of salt
- Preferred thickness Starch
- Mitsuba japanese parsley to taste
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Kakitama Egg Soup – UMAMI TO THE WORLD
umamito.com
Dashi rice balls – UMAMI TO THE WORLD
umamito.com
Dashi rice balls – UMAMI TO THE WORLD
umamito.com
Foryoueats: Japanese Egg Drop Soup (Kakitamajiru)
foryoueats.com
Kakitama-jiru Recipe (Thick Egg-Drop Soup with Savory Dashi Stock)
cookingwithdog.com
Oyako-don (Eggs and chicken bowl) – UMAMI TO THE WORLD
umamito.com
Ajinomoto | Chinese Umami Tomato Egg - Ajinomoto
cookmunitybyajinomoto.com
Recipe｜Kamada America
kamadaamerica.us