I absolutely adore this Kakitamajiru Japanese Egg Drop Soup recipe because it’s like a warm hug in a bowl, with the delicate dashi and mirin creating a comforting, savory broth that’s rich in umami. Plus, I love how easy it is to whip up such an authentic and flavorful dish, with the swirling egg strands and hint of ginger adding just the right amount of excitement to my taste buds!
Kakitamajiru, a comforting Japanese Egg Drop Soup, is something I love to make. With 4 cups of dashi stock, soy sauce, and mirin, it provides a savory base.
Two large eggs add the protein. It’s simple, and it’s satisfying.
I garnish it with sliced green onions for freshness. Enjoy the subtle flavors!
Ingredients
Dashi Stock:
The base, rich in umami, brings depth and savory flavor, elevating the taste.
Soy Sauce:
Imparts a salty umami wallop, boosting flavor dimension and delivering deep savory notes.
Mirin:
Sweet rice wine adds the light sweetness that balances the savory components.
Eggs:
Providing the protein and texture that create the defining silky strands found in the soup.
Green Onions:
Aromatic flavor comes from the fresh garnish; it contributes just a bit of heat and contrasts nicely in color.
Ingredient Quantities
- 4 cups dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon sliced green onions (for garnish)
- 1 teaspoon grated ginger (optional)
- 1 teaspoon sesame seeds (optional)
Instructions
1. In a medium saucepan, 4 cups of dashi stock come to a gentle simmer, medium heat being the key to this delicate step.
2. Pour into the dashi at a gentle simmer: 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1/2 teaspoon of salt. Stir to blend it all together.
3. In a small bowl, beat the 2 large eggs until the yolks and whites are completely mixed.
4. In another bowl, combine 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry.
5. Add the cornstarch slurry to the dashi mixture in a slow stream, stirring continually until the soup begins to thicken a bit.
6. When the soup has thickened, switch off the heat.
7. Beat the eggs and then slowly add them to the hot soup, while stirring gently with a fork or chopsticks to form thin strands of cooked egg.
8. Add 1 teaspoon of grated ginger for added flavor if using.
9. Spoon the soup into bowls and top each with 1 tablespoon of slivered green onions and, if you like, 1 teaspoon of toasted sesame seeds.
10. The Kakitamajiru Japanese Egg Drop Soup is a comforting dish best served immediately, while it is still hot.
Equipment Needed
1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or heat-resistant spatula
5. Small bowl
6. Another small bowl (for cornstarch slurry)
7. Fork or chopsticks
8. Grater (if using fresh ginger)
9. Ladle (for serving)
10. Serving bowls
FAQ
- What is dashi stock, and can I substitute it?A Japanese cooking stock made from dried kelp and bonito flakes is dashi. If you cannot find dashi, you can substitute it with chicken or vegetable broth, though the flavor will be different.
- Can I make the soup vegetarian or vegan?Indeed, employ a vegetarian dashi that is prepared by using kombu (seaweed) and shiitake mushrooms, and if necessary, switch out the soy sauce for tamari.
- Why use cornstarch and water in this recipe?The slurry of cornstarch and water aids in thickening the soup a bit, making it slightly more viscous than a thin soup but not at all like a pudding; it has what I might call “liquid silk” qualities.
- How can I make the egg threads more defined?Make sure that the eggs are beaten very well, and then pour them in slowly while stirring the soup in a circular motion.
- Will the soup be okay without ginger and sesame seeds?
Yes, ginger and sesame seeds are optional and add flavor and texture. The soup is delicious without them as well. - What is the best way to serve this soup?Kakitamajiru is most delicious served piping hot. Fresh, chopped green onions make a perfect garnish.
- Can I store leftovers, and for how long?The soup can be kept in the refrigerator for no more than 2 days, but the consistency might alter a little.
Substitutions and Variations
For a different flavor profile, you can use chicken broth or vegetable broth instead of dashi stock.
You can replace soy sauce with tamari for a gluten-free option; with coconut aminos, for a low-sodium alternative; or with homemade sauces for a truly unique flavor experience.
Dry sherry or sake, combined with a small amount of sugar, can be used in place of mirin. The ratio is 1 tablespoon sherry/sake to about 1/2 teaspoon sugar.
If you’re avoiding eggs, you can use silken tofu blended until smooth as a vegan alternative.
You can use chives or scallions for garnish if you don’t have green onions.
Pro Tips
1. Perfect the Egg Strands: To achieve delicate egg strands, ensure the soup is at the right temperature—not boiling but hot—and pour the beaten eggs in a thin stream while continuously stirring gently with chopsticks or a fork.
2. Enhance Dashi Flavor: For a richer taste, consider using high-quality kombu and bonito flakes when preparing the dashi stock, as this will deepen the umami flavor of your soup.
3. Slurry Consistency: Prepare the cornstarch slurry just before adding it to the soup to prevent it from settling. Stirring constantly while adding will help you achieve a smooth consistency without lumps.
4. Garnish Wisely: Toast your sesame seeds before using them as a garnish to enhance their nutty flavor and aroma, which complements the soup beautifully.
5. Customize Spice Level: If you enjoy a bit of heat, consider adding a pinch of shichimi togarashi (Japanese seven spice) as a garnish for an extra layer of flavor and warmth.
Kakitamajiru Japanese Egg Drop Soup Recipe
My favorite Kakitamajiru Japanese Egg Drop Soup Recipe
Equipment Needed:
1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or heat-resistant spatula
5. Small bowl
6. Another small bowl (for cornstarch slurry)
7. Fork or chopsticks
8. Grater (if using fresh ginger)
9. Ladle (for serving)
10. Serving bowls
Ingredients:
- 4 cups dashi stock
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon sliced green onions (for garnish)
- 1 teaspoon grated ginger (optional)
- 1 teaspoon sesame seeds (optional)
Instructions:
1. In a medium saucepan, 4 cups of dashi stock come to a gentle simmer, medium heat being the key to this delicate step.
2. Pour into the dashi at a gentle simmer: 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1/2 teaspoon of salt. Stir to blend it all together.
3. In a small bowl, beat the 2 large eggs until the yolks and whites are completely mixed.
4. In another bowl, combine 2 teaspoons of cornstarch with 2 teaspoons of water to create a slurry.
5. Add the cornstarch slurry to the dashi mixture in a slow stream, stirring continually until the soup begins to thicken a bit.
6. When the soup has thickened, switch off the heat.
7. Beat the eggs and then slowly add them to the hot soup, while stirring gently with a fork or chopsticks to form thin strands of cooked egg.
8. Add 1 teaspoon of grated ginger for added flavor if using.
9. Spoon the soup into bowls and top each with 1 tablespoon of slivered green onions and, if you like, 1 teaspoon of toasted sesame seeds.
10. The Kakitamajiru Japanese Egg Drop Soup is a comforting dish best served immediately, while it is still hot.
