Kyoto Cooking Circle monthly recipe |
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Kakitama-jiru (Beaten egg soup) | |||
"Kakitama-jiru" (beaten egg soup) is a kind of clear soup and useful for daily menu. Please refer to "Chikuzen-ni" (sauteed & simmered vegetables with chicken) and "Kyuuri-to-myoga-no-misozuke" (cucumber &myoga with miso sauce) |
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Ingredients (4 servings): | |||
Soup : 4cups(800cc) of water, 10cm square of konbu kelp, 1handful dried bonito flakes(20g) 2 eggs, 1/2 bunch mitsuba (trefoil-leaves), 1/2tsp salt,1Tbsp sake,1tsp light soy sauce, 2 tsp katakuriko starch (or corn starch) + 2 tsp of water |
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Directions: | |||
It's better to pour beaten egg in a pot after adding in a little starch-water mixture. Be careful not to add too much starch-water mixture in a pot to avoid "ankake" like a Chinese dishes. |
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