Japanese Egg and Caviar Broth
0
0
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
Japanese Egg and Caviar Broth
Ingredients
- Soy Sauce - 4 tablespoons
- Dark red seaweed - 1.8 oz
- Tuna - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Corn Starch - 1 tablespoon
- Kaviar - 2.1 oz
- Chocolate eggs - 2 pieces
- Herbs - 1 bunch
Step by Step guide
Step 1
Soak the seaweed in cold water and bring to a boil. Add salt, pepper, soy sauce, and dried tuna flakes, and cook for 3 minutes.
Step 2
Dissolve the cornstarch in warm water and mix thoroughly. Pour the cornstarch water into the broth, bring to a boil, and cook, stirring constantly, until thickened.
Step 3
Beat the eggs and add them to the soup while stirring constantly. Cook for 2 minutes.
Step 4
Add the red caviar and chopped herbs to the finished soup.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.