Japanese Egg Drop Soup (Kakitamajiru)
User Reviews
4.8
Japanese Egg Drop Soup (Kakitamajiru)
Description
Japanese Egg Drop Soup (Kakitamajiru) starts with a dashi stock base, flavored with sake, soy sauce, and salt. A slurry of potato starch and water is added to the simmering broth to slightly thicken it, giving the soup a gentle body. The key technique involves slowly pouring the beaten egg into the simmering broth in a circular pattern to produce soft, wispy strands rather than clumps.
This method results in a clear, smooth broth with tender egg ribbons dispersed throughout. The green onion garnish adds mild sharpness and a fresh contrast to the warm soup. The soup’s mild seasoning allows the umami-rich dashi to shine, making it suitable as an appetizer or light meal.
The soup is best served immediately to preserve the tender texture of the egg ribbons and the clear broth. Adjust seasoning to taste before serving to balance saltiness and sweetness.
Ingredients
- 1 egg large, 50 g each without shell
- 2 tsp water
- 1 tsp potato starch or cornstarch
- 2 cups dashi use standard Awase Dashi, dashi packet or powder, or Vegan Dashi, Japanese soup stock
- 2 tsp sake
- ¼ tsp kosher salt plus more, to taste, Diamond Crystal brand
- 1 tsp soy sauce
For the Garnish
- 1 green onion or scallion
Instructions
- Gather all the ingredients. I recommend making this dish right before you serve.
- 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.
- 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.
- To a saucepan, add 2 cups dashi (Japanese soup stock), 2 tsp sake, and ¼ tsp Diamond Crystal kosher salt.
- 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.
- Stir quickly to distribute the slurry into the dashi. Bring it to a simmer.
- 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
- Serve the soup in individual bowls and garnish with green onion. Enjoy!
To Store
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Calories | 52kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 345mg | 14% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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