Kakitamajiru

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Japanese Egg Drop Soup

Kakitamajiru is a clear Japanese soup made with fluffy ribbons of egg, served in a delicious homemade dashi broth and seasoned with soy sauce and salt. It's a simple dish that is both light yet packed with umami. Best of all, it's easy to make and requires minimal ingredients.

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Japanese Egg-Drop Soup

Yield

2 servings

Type

Soup

Time

15 minutes

Level

Easy

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what you'll need:

» dashi stock » soy sauce » salt » green onion » slurry (water & potato starch) » eggs » Japanese chili powder

Season the dashi

Pour the dashi into a sauce pan and add the soy sauce and salt. Bring to a boil over a medium heat.

1

Add green onion

Once it starts to boil, add sliced green onion and lower the heat to a simmer.

2

Make a slurry

Mix potato starch (or starch of choice) with cold water in a small bowl.

3

Add slurry

Pour the slurry into the broth and mix thoroughly.

4

Add whisked egg

Whisk the eggs in a jug until the yolks and whites have combined. Increase the heat to medium and slowly drizzle the egg into the soup one-third at a time.

5

Mix

Gently mix a few times and then remove from the heat.

6

Serve

Divide into serving bowls and top with chopped green onion and Japanese chili pepper (shichimi togarashi).  Enjoy!

7

See the full post for more information plus tips and tricks to make perfect kakitamajiru every time!