Kakitamajiru (Japanese egg drop soup) かきたま汁
Make Japanese egg drop soup at home with fluffy eggs and rich dashi. This quick 10 minute kakitamajiru is light, comforting, and easy to cook.
Ingredients
- 500 ml water
- 20 g Bonito Flake "Hanakatsuo"
- 2 tsp usukuchi soy sauce
- 1 tsp katakuriko
- 2 tsp water
- 2 eggs
- 1 tbsp chopped scallions (to garnish)
Instructions
- 1
--- Bonito Flake Dashi Stock ---
- 2
Place 500 ml water in a saucepan over medium heat.
- 3
add: When small air bubbles form at the bottom of the saucepan, add bonito flakes to the saucepan and turn the heat off immediately.
- 4
Leave the bonito flakes in the hot water for a few minutes.
- 5
Place a kitchen paper towel in a sieve over a jug. Drain the bonito flakes.
- 6
squueze: Squeeze more bonito flake dashi stock out with your hands. *2
- 7
--- Egg Drop Soup "Kakitamajiru" ---
- 8
Place the dashi stock in a saucepan and bring it to simmer.
- 9
Add usukuchi soy sauce.
- 10
mix: In a small bowl mix katakuriko and water.
- 11
Add katakuriko mixture into the saucepan and stir.
- 12
break and beat: Break two eggs in a small bowl and beat the eggs.
- 13
Pour the eggs into the saucepan gently and count to 5, then stir gently.
- 14
turn off and serve: Turn the heat off and garnish with mitsuba, or green shallots. *3
Cook it from the original
This recipe comes from chopstickchronicles.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on chopstickchronicles.com