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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, yakiniku (japanese bbq) restaurant-style egg drop soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup is something which I’ve loved my entire life.

To get started with this recipe, we have to first 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 can achieve it.

The ingredients needed to make Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup:
  1. Make ready 800 ml Chicken stock
  2. Take 1 tbsp Usukuchi soy sauce
  3. Make ready 1 dash Salt and pepper
  4. Get 2 Eggs
  5. Prepare 1 tbsp of katakuriko + 20 ml of water Katakuriko slurry
  6. Take 1 Green onions
  7. Prepare 1 Roasted white sesame seeds
  8. Make ready 1 tbsp Sesame oil
  9. Make ready 1 Shredded nori seaweed
Instructions 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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