Kakitamajiru (Japanese Egg Drop Soup)
A comforting clear soup with fluffy beaten egg ribbons, seasoned with dashi and soy sauce.
Ingredients
- 400 ml soup stock (dashi)
- 1 tsp soy sauce
- a pinch of salt
- 1 tsp mirin (optional)
- 1 egg
- 1 tbsp cornflour
Instructions
- Mix the cornflour with 1 tbsp water in a bowl.
- In a small saucepan, bring the dashi to a gentle boil over a medium-high heat. Add the soy sauce, salt, and mirin (optional).
- Lower the heat, then stir in the cornflour mixture to slightly thicken the soup. Let it simmer for 30 seconds, stirring gently.
- Slowly pour in the beaten egg in a thin stream, then stire gently in one direction to create soft egg ribbons. Turn off the heat once the egg has set.
- Serve hot in bowls.
