Japanese egg drop soup かきたま汁
Kakitamajiru is Japanese clear soup with eggs. This clear soup with eggs is so simple and easy to make. Ready in 15 minutes or less.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 ml water
- 20 g Bonito Flake "Hanakatsuo"
- 1 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
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
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
In a small bowl mix katakuriko and water.
- 11
Add katakuriko mixture into the saucepan and stir.
- 12
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 the heat off and garnish with mitsuba, or green shallots. *3