How To Make Japanese Egg Drop Soup (Recipe) | Kakitama-Jiru | Baby Food In Japan (9-12 Months)

Hi everyone, Konnichiwa, I'm YUKA. Welcome to YUKA's Japanese cooking. Today, I'll show you how to make Japanese egg soup, kakitama-jiru. In Japanese, I make this soup when I feel tired of making miso soup or sumashi-jiru. And in my recipe, aside with egg, I'll put tofu and onion and also broccoli to add nutrition. I also put potato starch in it to be more starchy so that children can eat easily. And I'll show you how to do it. As always, my friendly family, Mario and Luigi will be joining as helpers. During this video, I introduce useful cooking tips and ideas and also directions. So please watch in detail until the end. So let's get started. Japanese egg soup, kakitama-jiru is ready. So let's try tasting. Itadakimasu. It's a good smell from sesame oil. And it's also nice to eat the fluffy egg. The onions are so soft because they are sautéed in water. Gochisosamadeshita. So here are the tips and recommendations of today's menu. Tip, to reduce oil as much as possible, I recommend to sauté the onions in water. Tip, to make fluffy egg, I recommend to add beaten egg and wait for 5 seconds and slowly stir. And tip, add tofu at the very end and stir slowly so that they will not be broken. So those are the tips and recommendations of today's menu. How was this Japanese egg soup recipe? I hope this recipe will help you to plan daily meals. And if you watch my video for the first time, thank you for coming. I introduce easy, healthy and nutritious Japanese recipes including baby meals, toddler food and also pregnancy food. We will see you next time. Bye-bye.