Kakitamajiru Recipe
Rated 5.0 stars by 1 users.
Kitchen
Japanese
Portion
2
Preparation time
5 minutes
Cooking time
10 minutes
Calories
19
Kakitamajiru (かきたま汁) is a light and comforting Japanese soup made with dashi broth and delicately spun eggs. Simple, quick, and nourishing, it is traditionally served as a starter or as an accompaniment to a Japanese meal. Its silky texture and umami flavor make it a classic everyday dish in Japan.
Ingredients
-
500 ml dashi (Japanese broth)
-
1½ tablespoons soy sauce
-
1 teaspoon mirin
2 eggs
1 teaspoon potato or cornstarch (optional)
1 tablespoon of water (if using cornstarch)
A few finely chopped spring onions (optional)
-
Salt, if needed
Instructions
- Bring the dashi to a simmer in a saucepan. Add the soy sauce and mirin, then adjust the seasoning if necessary.
- Mix the cornstarch with the water, pour into the broth while stirring gently, and simmer for 30 seconds.
- Lightly beat the eggs. Reduce the heat, create a slight whirlpool in the soup, and slowly pour in the eggs in a thin stream.
- Cook for 30 to 40 seconds without stirring, until you obtain fine egg strands.
- Remove from heat and sprinkle with green onions if desired.
Recipe notes
For a more nutritious version: add small cubes of silken tofu just before pouring in the eggs.
Vegetarian version: replace the dashi with kombu (seaweed) and shiitake mushroom dashi.
Gourmet finishing touch: a few drops of toasted sesame oil or a pinch of yuzu zest before serving.
Nutrition
Nutrition
- per serving
- Calories
- 19
- Carbs
- 0 grams
- Protein
- 3 grams
- 6%
- Fat
- 1 gram
- 1%
- Saturated fatty acids
- 0 grams
- 2%
- Fiber
- 0 grams
- Sugar
- 0 grams
- Sodium
- 1183 milligrams
- 51%
- Iron
- 0 milligrams
- 2%
- Potassium
- 140 milligrams
- 4%
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