Kakitamajiru (Japanese Egg Drop Soup)

Egg drop soup is enjoyed around the world, but the Japanese version called "Kakitamajiru" stands out for its distinctive flavor, achieved by using dashi broth. Experience the delicate and flavorful soup created by the perfect combination of dashi and eggs.

Kakitamajiru is a traditional Japanese soup made by thickening seasoned dashi broth with starch and adding beaten eggs. "Kaki" means to stir, "tama" is short for 'tamago,' meaning eggs, and "jiru" refers to soup.

While many people might associate Japanese soups with miso soup, learning to make this dish can expand your repertoire of Japanese soups. The combination of dashi and eggs pairs incredibly well, resulting in a delicious flavor.

The dashi broth typically used in making kakitamajiru is bonito dashi (awase dashi, which combines kombu dashi and bonito dashi, is also acceptable).

Bonito dashi contains an umami component called inosinic acid, while eggs, the primary ingredient of this soup, contain another umami component known as glutamic acid. These umami components are delicious on their own, but combining two (or more) different umami components is known to enhance their respective flavors and make them even more delicious through a synergistic effect. In other words, eggs and bonito dashi complement each other perfectly.

The combination of eggs and bonito dashi is a classic pairing found in various Japanese dishes such as Chawanmushi (savory egg custard) and Dashimaki Tamago (rolled omelet with dashi). It is so delicious that I highly recommend trying it in this recipe as well.

The recipe includes instructions on how to make bonito dashi, but if you would like to learn more, please refer to the linked page.

Kakitamajiru is a simple soup that primarily features the flavors of egg and dashi broth. Traditionally, it is enjoyed with just mitsuba (Japanese parsley) or green onions (scallions).

However, you can also enhance it with a variety of other ingredients. In Japan, chicken, carrots, onions, spinach, tofu, kamaboko (fish cake), shiitake mushrooms, enoki mushrooms, and wakame seaweed are sometimes added. A heartier version of this soup can be a modern and nutritious meal option. Feel free to experiment according to your preference.

Ingredients

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Instructions

🕒 Total: 10 mins mins

If you already have bonito dashi, start from step 3. In that case, use 1 ⅔ cups (400 ml) of your dashi for 2 servings.

Step 1
Put water in a pot and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.

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Step 2
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.

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Step 3
Crack egg into a small bowl and beat it. Trim the base of mitsuba, separate the leaves, and cut the stems into ⅘-inch (2 cm) pieces.

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Step 4
Return the bonito dashi to the pot and bring it to a boil. Once boiling, reduce the heat to low, and add salt and light soy sauce.

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Step 5
Mix starch and water in a small bowl. Gradually add the dissolved starch to the pot, stirring to combine. Continue simmering briefly to eliminate the powdery texture of the starch.

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Step 6
Gradually pour the beaten egg into the pot, ensuring even distribution. Once you are certain the egg mixture has cooked, gently stir it.

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Step 7
Turn off the heat and then add the mitsuba leaves and stems.

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To store

You can store it in the refrigerator for up to 2 days.