Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup
Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, yakiniku (japanese bbq) restaurant-style egg drop soup. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have yakiniku (japanese bbq) restaurant-style egg drop soup using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup:
  1. Get 800 ml Chicken stock
  2. Take 1 tbsp Usukuchi soy sauce
  3. Get 1 dash Salt and pepper
  4. Make ready 2 Eggs
  5. Get 1 tbsp of katakuriko + 20 ml of water Katakuriko slurry
  6. Make ready 1 Green onions
  7. Make ready 1 Roasted white sesame seeds
  8. Prepare 1 tbsp Sesame oil
  9. Take 1 Shredded nori seaweed
Steps to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup:
  1. Beat the 2 eggs and add 30 ml of water. Bring the chicken stock to a boil, and pour the beaten eggs slowly. Chicken stock. - - https://cookpad.com/us/recipes/149128-very-useful-chicken-stock
  2. Turn off the heat, pour the katakuriko dissolved in water to thicken the soup. Turn on the heat again, drizzle 1 tablespoon of sesame oil to finish.
  3. Garnish with chopped green onions, roasted white sesame seeds and shredded nori seaweed and it's done.

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