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

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

Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup is something that I have loved my entire life. They’re fine and they look fantastic.

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

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