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.
Ingredients
- 1 egg
- 4 mitsuba (Japanese parsley)
- ½ tsp salt
- 1 tsp light soy sauce (regular soy sauce can be substituted)
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for the stach)
Bonito Dashi:
- 2 cups (480ml) water
- ½ cup (0.17oz./5g) bonito flakes (katsuobushi)
Instructions
- Put water in a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and let it simmer for 2 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Bonito dashi is ready.
- Crack the egg into a small bowl and beat it. Trim the base of the mitsuba, separate the leaves, and cut the stems into 0.8 inch (2cm) pieces.
- Add the bonito dashi to a pot and bring it to a boil. Once it comes to a boil, reduce the heat to low, and add salt and light soy sauce.
- Mix the starch and water together in a small bowl. Gradually add the dissolved starch to the pot, stirring to blend. Keep simmering for about 10 seconds to eliminate the powdery taste from the starch.
- Gradually pour the beaten egg into the pot, ensuring even distribution. Once you are certain the egg mixture is cooked, gently stir it.
- Turn off the heat and then add the mitsuba leaves.
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.
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