Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup

Yakiniku (Japanese BBQ) Restaurant-style Egg Drop Soup

An aromatic soup with sesame seeds and nori seaweed.

Ingredients: 5 servings

Chicken stock (Recipe ID: 1024547)
800 ml
Usukuchi soy sauce
1 tablespoon
Salt and pepper
a small amount
Katakuriko slurry
1 tablespoon of katakuriko + 20 ml of water
Green onions
to taste
Roasted white sesame seeds
to taste
Sesame oil
1 tablespoon
Shredded nori seaweed
to taste


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 (Recipe ID: 1024547).
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.

Story Behind this Recipe

If you have poaching liquid after you made poached meat such as simmered pork, use it to make this soup. It's delicious!