Kakitamajiru (Japanese egg drop soup) かきたま汁

Method12 steps · about 15 min

1. 1

   Step 1: Place 500 ml water in a saucepan over medium heat.

   Uses 500 ml water

2. 2

   Step 2: When small air bubbles form at the bottom of the saucepan, add bonito flakes to the saucepan and turn the heat off immediately.

   Uses Heated dashi water · 20 g Bonito Flake "Hanakatsuo"

3. 3

   Step 3: Leave the bonito flakes in the hot water for a few minutes.

   Uses Bonito flakes steeping in hot water

4. 4

   Step 4: Set a paper-towel-lined sieve over a jug and strain the bonito mixture, collecting the dashi in the jug.

   Uses Steeped bonito and dashi

5. 5

   Step 5: Once the collected flakes are cool enough to handle, gently squeeze their remaining dashi into the jug. Reserve the spent flakes for another use if desired; they are not added to this soup as a second raw input.

   Uses Strained dashi and collected bonito flakes

6. 6

   Step 6: Return the extracted dashi to a saucepan and heat it to a gentle simmer, about 85°C as described in the article.

   Uses Extracted strained bonito dashi

7. 7

   Step 7: Add usukuchi soy sauce (2 tsp).

   Uses Gently heated dashi · 2 tsp usukuchi soy sauce

   
8. 8

   Step 8: In a small bowl mix katakuriko (1 tsp) and water (2 tsp).

   Uses 1 tsp katakuriko · 2 tsp water

9. 9

   Step 9: Stir the slurry into the hot seasoned dashi until the broth is lightly thickened. Keep the broth gently hot, about 85°C, for adding the eggs.

   Uses Soy-seasoned hot dashi · Potato-starch slurry

   
10. 10

    Step 10: Break two eggs in a small bowl and beat the eggs.

    Uses 2 eggs

    
11. 11

    Step 11: Reduce to low heat and gently swirl the broth in one direction. Pour the beaten eggs in a thin, steady stream into the centre. Leave undisturbed for 30–40 seconds, until soft ribbons form and the egg is cooked through; then turn off the heat.

    Set the poured egg ribbons undisturbed · 1 minUses Gently hot lightly thickened broth · Beaten two eggs

    
12. 12

    Step 12: Let the soup rest off the heat for 30 seconds, as described in the article, then divide between two bowls and garnish with the chopped scallions (1 tbsp).

    Rest egg-drop soup off the heat · 1 minUses Cooked egg ribbons in dashi · 1 tbsp chopped scallions (to garnish)