Kakitamajiru (Japanese Egg Drop Soup)
Ingredients
- 500 ml dashi stock use plant-based dashi for vegetarians
- 1 tsp Japanese soy sauce (koikuchi shoyu) or light (usukuchi) soy sauce, GF tamari
- 1 tsp salt fine sea salt preferred
- 30 g Japanese leek (naganegi) white part, diagonally sliced
- 1 tbsp water cold, for slurry
- 1 tbsp potato starch (katakuriko) or cornstarch/tapioca starch
- 2 eggs
- finely chopped green onions to garnish
- Japanese chili powder (shichimi togarashi) optional garnish
Instructions
- Pour 500 ml dashi stock into a saucepan and mix in 1 tsp Japanese soy sauce (koikuchi shoyu) 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 Japanese leek (naganegi) and reduce the heat to simmer.
- In a small bowl, mix 1 tbsp potato starch (katakuriko) with 1 tbsp water to make a slurry.
- Drizzle the slurry into the broth and mix thoroughly.
- Crack 2 eggs into a pourable container and whisk until combined.
- Increase the heat and return the broth 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 finely chopped green onions and Japanese chili powder (shichimi togarashi).
- Enjoy!
Notes
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