Here’s the correct ingredient and procedure for MAKI

First the MEAT:

1/4k LEAN PORK or KASIM pounded till flat then slice in bite size
1 – 2 tbsp soy sauce (I like coconut brand)
1 – 2 finely minced garlic
1-2 drops KNORR SEANSONING sauce ( i put worcestershire sauce on my previous post which was a major mistake)
sesame oil (optional)
1/2 to 1 beaten egg plus 2 more beaten eggs to be used later at the end
1 – 2 tbsp kamote or sweet potato starch
Mix everything evenly then set aside

Second the BROTH:
4 – 6 cups broth ( i use chicken powder but you can use either pork or chicken broth cube, 1 cube would do)
2 – 3 tbsp soy sauce or more if you want but beware of your local commercial soy sauce which are all salty and please don’t use kikoman.
Boil the broth then add the pork one by one
Let it boil till pork cooks.(this won’t take long cos the pounded meat will cook fast)

Third the THICKENING:
Mix together 4 – 6 tbsp kamote starch with 4 – 6 tbsp cold water ( always remember this when using starch on soup 1:1:1 meaning 1 tbsp starch to 1 tbsp water to 1 cup broth) if you wanted it really gooey add a couple more tbsp.
When soup boils after pork is cooked add this slowly and mix the broth vigorously then let it boil again till it becomes glossy and bubbles :D

LASTLY add to the soup:
salt and pepper TO TASTE
a pinch or two of sugar

TURN OFF STOVE
Add the remaining beaten eggs and slowly pour the rest of the beaten egg like a stream while whisking the soup or if you want big chunks of egg, drop small amounts while whisking it.

PS if you want the Maki MI, you can buy some noodles at aranque or at noodle shops. You need to clean this by soaking in boiled water for a while. Watch how this is done at noodle restos and you know what i mean. Afer washing put it in the bowl then add your soup.

PROCEDURE:
Make the broth about 4 to 6 cups
Add to the slice pork the 2 tbsp soy sauce, minced garlic, a drop or two worcestershire sauce and sesame oil… mix very well
Pour a half or 1 beaten egg then add some kamote powder about 2 to 3 tablespoon and coat evenly
When the broth comes to a boil slowly drop the pork one by one so that it wont stick to each other then let it boil again to cook the meat.
Add some soy sauce again, salt, pepper and a pinch or two of sugar, all this according to your taste
When it comes to a boil again turn of the stove then pour the rest of the beaten egg like a stream while whisking the soup or if you want big chunks of egg, drop small amounts while whisking it.
Hope this would help
PS if you want the Maki MI, add it to the last one but you need to clean the noodle first by boiling it. you can buy some noodles at aranque or at noodle shops

I am a filipino studying in University of California right now. I just want to say that reading your webside fills me with pride; its really beautiful that we (Filipinos) are starting to appreciate what we have. I’ve been to many chinatowns– Australia’s, Singapore’s, latest in LA, and really, Manila’s Chinatown is so much more alive and festive.

More power!