We are making Kakitama-jiru, thick egg-drop soup using savory dashi stock. The soft textured egg goes great with the thick dashi stock. Delicious!
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
1 Egg 1 sheet Dashi Kombu Seaweed 5x5cm/2"x2" 5 g Katsuobushi (Bonito Flakes) 400 ml Water 1 tsp Potato Starch 2 tsp Water 1/3 tsp Salt 1 tsp Sake 1 tsp Soy Sauce Mitsuba Parsley cut into 3cm/1.2" pieces
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s make the dashi stock. Add the kombu seaweed and the bonito flakes to 400ml of water.
- Gradually heat the water on medium low heat.
- When it comes to a boil, reduce the heat to low. Ladle out the foam to remove any unwanted flavor.
- Simmer for 5 minutes, turn off the burner and remove the kombu seaweed.
- Then, strain the dashi stock into a pot.
- Squeeze out the remaining stock from the bonito flakes using kitchen chopsticks. You can substitute dashi stock powder if kombu and bonito flakes are not available.
- Let’s make the kakitama-jiru. First, beat the egg thoroughly. While beating the egg make sure the chopsticks scrape the bottom of the bowl to avoid creating unwanted foam.
- Next, cut the mitsuba parsley into 3 cm (1.2") pieces.
- Dilute the potato starch with twice its volume of water.
- Now, heat the dashi stock in a pot. Add the salt, sake and soy sauce. Lightly stir the mixture.
- When it begins to boil, turn off the burner. Gradually add the diluted potato starch while mixing.
- Turn on the burner again. When it comes to a rolling boil, gradually pour in the egg using a circular motion, starting from the center of the pot. This will help the egg to cook evenly.
- When the egg begins to float to the surface, turn off the burner. Then, top with the mitsuba parsley.
- Ladle out the kakitama-jiru into a bowl.
Recipe Notes
Make sure to bring the stock to a rolling boil when adding the egg otherwise the soup will get cloudy.
Adding the starch before the egg will also keep it from clouding, making the kakitama-jiru clear and presentable.
The thick soup will help to keep the dish warm so you should definitely try it out on cold days.
