Recipe of Ultimate Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Perfect Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this 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 it.
If you have poaching liquid after you made poached meat such as simmered pork, use it to make this soup. It's delicious!
It's also delicious with the simmering sauce from simmered pork, salted pork or bang bang chicken.
By adding water to the beaten eggs, they will become even more fluffy. Recipe by Cooking S Papa
Ingredients and spices that need to be Get to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup:
- 800 ml Chicken stock
- 1 tbsp Usukuchi soy sauce
- 1 dash Salt and pepper
- 2 Eggs
- 1 tbsp of katakuriko + 20 ml of water Katakuriko slurry
- 1 Green onions
- 1 Roasted white sesame seeds
- 1 tbsp Sesame oil
- 1 Shredded nori seaweed
Instructions to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup
- 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
- 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.
- Garnish with chopped green onions, roasted white sesame seeds and shredded nori seaweed and it's done.
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