Silky Smooth Japanese Egg Drop Soup (Kakitamajiru)
Video Stats
Recipe Overview
Overview
Japanese Egg Drop Soup, or Kakitamajiru, is a delightful and comforting dish that can be whipped up in just 10 minutes. The base of this soup is dashi, a traditional Japanese stock that provides a rich umami flavor. The recipe is straightforward, making it accessible for cooks of all skill levels.
To start, you’ll pour 500 mL of dashi into a saucepan and season it with soy sauce and salt. As the broth heats up, you prepare a slurry with potato starch and water, which will help thicken the soup. The addition of sliced Japanese leek adds a subtle sweetness and texture, making each spoonful satisfying.
The real magic happens when you slowly pour in the whisked eggs. This technique creates beautiful ribbons of egg that float gracefully in the broth. The result is a silky, smooth soup that is both comforting and nourishing. Garnishing with green onions and a sprinkle of shichimi togarashi adds a lovely finishing touch.
This soup is perfect for a quick breakfast or a light lunch, and it’s a fantastic way to introduce Japanese flavors into your cooking repertoire. Whether you’re looking for a cozy meal or a simple dish to impress guests, this Japanese Egg Drop Soup is sure to please.
Recipe Details
Steps & Tips
Pour 500 mL of Dashi into a saucepan.
Season with 1 teaspoon of soy sauce and 1 teaspoon of salt.
Bring the Dashi to a boil over medium heat.
Tip: You can add more seasoning to taste if you like.
Add 1 tablespoon of potato starch and 1 tablespoon of water to a bowl and mix until smooth.
Crack two eggs into a container and whisk until yolk and whites are combined.
Once the broth is boiling, add about 30g of sliced Japanese leek or regular leek.
Reduce the heat to a simmer.
Tip: Let the bubbles die down a bit before pouring in the slurry to prevent gummy lumps.
Pour in the slurry once the bubbles die down.
Increase the heat once the slurry is mixed in.
Pour in the egg mixture one third at a time.
Tip: Add the egg little by little to control the temperature of the soup.
Mix the soup with chopsticks to help break the egg apart.
Take the pot off the heat.
Dish up the soup.
Tip: The starch in the broth helps the egg ribbons float evenly throughout the soup.
Add a few chopped green onions and some steamy to gari for a finishing touch.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Dashi is a traditional Japanese stock made from kombu (seaweed) and bonito flakes.
- •Potato starch is often used as a thickening agent in soups and sauces.
- •Adding eggs slowly to hot broth creates delicate ribbons in the soup.
- •Japanese leek has a milder flavor compared to regular leek and is commonly used in Japanese cuisine.
