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.
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Servings: 2
Ingredients
- 1 egg
- 4 mitsuba (Japanese parsley)
- ½ tsp salt
- 1 tsp light soy sauce (Regular soy sauce can be used as a substitute; the main difference is the color.)
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for the stach)
Bonito dashi:
- 2 cups water
- ½ cup bonito flakes (katsuobushi)
Instructions
- 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.
- 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 having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.
- Crack egg into a small bowl and beat it. Trim the base of mitsuba, separate the leaves, and cut the stems into ⅘-inch (2cm) pieces.
- 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.
- 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.
- Gradually pour the beaten egg into the pot, ensuring even distribution. Once you are certain the egg mixture has cooked, gently stir it.
- Turn off the heat and then add the mitsuba leaves and stems.
Notes
- If you already have bonito dashi, start from step 3. In this case, use 1 ⅔ cups (400ml) of your dashi for 2 servings.
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 62kcal
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