Japanese Egg Drop Soup (Kakitamajiru)
https://sudachirecipes.comKakitamajiru 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.
Ingredients
- 500 ml dashi stock
- 1 tsp soy sauce
- 1 tsp salt
- 30 g green onion white part, diagonally sliced
- 1 tbsp water
- 1 tbsp potato starch or corn starch
- 2 medium egg(s)
- 1 tbsp green onion green part, finely sliced to garnish
- Japanese chili powder (shichimi togarashi) shichimi togarashi, optional
Instructions
- Pour 500 ml dashi stock into a saucepan and mix in 1 tsp soy sauce and 1 tsp salt. Place the saucepan on the stove and bring to a boil over a medium heat. (Taste test the broth at this point and add more soy sauce if necessary.)
- Once it starts to boil, add 30 g green onion and reduce the heat to simmer.
- In a small bowl, mix 1 tbsp potato starch with 1 tbsp water to make a slurry.
- Drizzle the slurry into the broth and mix.
- Crack 2 medium egg(s) into a pourable container and whisk.
- Increase the heat back up to medium and bring the broth back to a boil. Once boiling, drizzle in the whisked egg one-third at a time. The egg will lower the temperature of the broth so wait for it to start bubbling again before adding the next third.
- Gently mix the soup a few times and then remove it from the heat.
- Pour into serving bowls and sprinkle with 1 tbsp green onion and Japanese chili powder (shichimi togarashi) (optional).
- Enjoy!
Notes
Leftovers can be stored in a sealed container in the fridge for 2 days. Reheat in the microwave or on the stove until piping hot.