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

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We hope you got benefit from reading it, now let’s go back to yakiniku (japanese bbq) restaurant-style egg drop soup recipe. To cook yakiniku (japanese bbq) restaurant-style egg drop soup you need 9 ingredients and 3 steps. Here is how you achieve it.

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