Japanese egg drop soup かきたま汁
User Reviews
5
Japanese egg drop soup かきたま汁
Description
Japanese egg drop soup かきたま汁 is built on a homemade bonito flake dashi stock that imparts a clean, oceanic umami flavor. The soup is thickened minimally with a katakuriko (potato starch) slurry, which gives the broth a smooth, slightly viscous quality. The beaten eggs are poured slowly into the simmering broth and stirred gently, producing finely threaded egg ribbons characteristic of traditional egg drop soups. A splash of usukuchi soy sauce enhances the subtle savory notes without overpowering the delicate dashi. The soup is typically garnished with fresh mitsuba or scallions, adding a mild herbal brightness that complements the mellow egg and broth.
This soup is commonly enjoyed as a light starter or as part of a Japanese meal ensemble. Its straightforward and clean flavors make it a soothing choice when wishing for something warm and gentle. The recipe also includes notes on adapting the dashi stock with powdered alternatives and alternative garnishes if mitsuba is unavailable.
For convenience, leftover dashi flakes can be repurposed as seasoning for rice, reducing waste. The recipe highlights that while fresh dashi enhances the soup, good-quality powder stock can substitute when needed, making the dish accessible without sacrificing much flavor.
Ingredients
Bonito Flake Dashi Stock *1
- 500 ml water
- 20 g bonito flakes hanakatsuo
Egg drop soup "Kakitamajiru"
- 1 tsp soy sauce usukuchi
- 1 tsp potato starch Katakuriko
- 2 tsp water
- 2 egg
- 1 tbsp scallions to garnish, chopped
Instructions
Bonito Flake Dashi Stock
- Place 500 ml water in a saucepan over medium heat.
- When small air bubbles form at the bottom of the saucepan, add bonito flakes to the saucepan and turn the heat off immediately.
- Leave the bonito flakes in the hot water for a few minutes.
- Place a kitchen paper towel in a sieve over a jug. Drain the bonito flakes.
- Squeeze more bonito flake dashi stock out with your hands. *2
Egg Drop Soup "Kakitamajiru"
- Place the dashi stock in a saucepan and bring it to simmer.
- Add usukuchi soy sauce.
- In a small bowl mix katakuriko and water.
- Add katakuriko mixture into the saucepan and stir.
- Break two eggs in a small bowl and beat the eggs.
- Pour the eggs into the saucepan gently and count to 5, then stir gently.
- Turn the heat off and garnish with mitsuba, or green shallots. *3
Notes
- If unable to prepare fresh dashi, substitute with 500 ml water mixed with 1 teaspoon of powdered dashi stock.
- Do not discard the drained bonito flakes; use them as seasoning for rice or other dishes.
- Mitsuba garnish is traditional, but chopped scallions or young sprouts such as kale can be used as alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 230mg | 10% |
| Potassium | 60mg | 1% |
| Sugar | 0g | 0% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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