Kakitamajiru Recipe
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.
- Prep Time
- 5 minutes
- Cooking Time
- 10 minutes
- Servings
- 2
- Kitchen
- Japanese
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
Directions
- 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.
