Japanese Egg and Cabbage Soup (Kakitamajiru)

Japanese Egg and Cabbage Soup (Kakitamajiru)

Source : 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 O...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : July 5, 2026

Step:

  1. Cut a cabbage leaf into bite-size pieces.

  2. Put condiments (A) and water in a saucepan and heat until it comes to a boil.

  3. When the cabbage is cooked, turn off the heat, add watery potato starch and stir it.

  4. Turn the heat on again. When it comes to a boil, add a beaten egg little by little.

    Japanese Egg and Cabbage Soup (Kakitamajiru) recipe step 4 photo

  5. Serve in a bowl.

Ingredients

  1. 1 cabbage leaf
  2. 600 mL Dashi broth (or 600 mL of water and 1 tsp of Dashi powder) :(A)
  3. 1/2 tbsp Soy sauce :(A)
  4. 1 tsp Mirin :(A)
  5. 1 egg
  6. 1 tsp starch (dissolve in 1.5 tbsp of water)

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