December 2021(vol. 170)
Japanese Egg Drop Soup (Kakitamajiru)
Delicious and perfect clear soup that goes perfect with any meal!
Slightly thick soup stays warm longer, must try in cold season ?
Number of servings: 4 servings
- 2 Eggs
- Snow Peas *Mitsuba or chopped scallion is ok
- 600ml Dashi Broth (Kombu or Bonito)
- 1/2 tsp. Salt
- 1 tsp. Light Soy Sauce *regular soy sauce is ok if you don’t have it
- 2 tsp. Katakuriko (Potato Starch) *corn starch is ok
- 1 tbsp. Ginger Juice *if you like
- Beat eggs in a bowl. Trim stems and remove strings of the snow peas, cook in boiling water for a few seconds, drain well, and cut into thin strips.
- Put Dashi broth in a large pot and put on medium. When it becomes warm, season with salt and light soy sauce.
- Bring the soup to a boil, mix Katakuriko (potato starch) dissolved in 1 tbsp. of water.
- Bring the soup to a boil, add beaten eggs into the soup through the gap between 2 chopsticks or the tines of a fork, moving your hands in a circular motion around the pot.
- Wait for a second, mix with a ladle, then add ginger juice if you like.
- Stop the heat, cover, and steam with the remaining heat for a minute.
- Pour it into a soup bowl, and garnish with snow pea strips.