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Yakiniku (japanese Bbq) Restaurant-style Egg Drop Soup Recipe

Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup Recipe
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Serving : 5
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Prepare the ingredients before making Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup in your home. Then, follow these steps below to serve Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup for your family or friends.

Ingredients: 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

How to Make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup

If you have prepared the ingredients needed, now time to start cooking. There are 3 steps you must follow to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Garnish with chopped green onions, roasted white sesame seeds and shredded nori seaweed and it's done.
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