Japanese Egg Drop Soup (Kakitamajiru)

1. Gather all the ingredients. I recommend making this dish right before you serve.
2. Beat 1 large egg (50 g each w/o shell) in a bowl or measuring cup. Cut 1 green onion/scallion into thin, round pieces.
3. In a small bowl, mix together 2 tsp water and 1 tsp potato starch or cornstarch to make a slurry. As the starch tends to sink to the bottom of the bowl, you will need to mix it again right before you use it.
4. To a saucepan, add 2 cups dashi (Japanese soup stock), 2 tsp sake, and ¼ tsp Diamond Crystal kosher salt.
5. Add 1 tsp soy sauce. Check the flavor and adjust with more salt, if needed. Then, bring it to a simmer on medium heat. When simmering, give the slurry mixture another whisk and add it to the dashi.
6. Stir quickly to distribute the slurry into the dashi. Bring it to a simmer.
7. Once simmering (small bubbles will appear around the edges), slowly pour a thin stream of the beaten egg into the soup in circular pattern, starting from the center and spiraling outward (don‘t pour in the same area). Place your cooking chopstick at the edge of the bowl/measuring cup so the egg will drizzle down the chopstick in a thin stream. Let the egg sit for 20–25 seconds. Then, remove the saucepan from the heat to prevent overcooking.

To Serve

1. Serve the soup in individual bowls and garnish with green onion. Enjoy!

To Store

1. You can keep the leftovers in an airtight container or in the saucepan for up to 3 days. Reheat until warm, but do not let the soup boil.