Silky Smooth Japanese Egg Drop Soup (Kakitamajiru)

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Pour 500 mL of Dashi into a saucepan.

Season the Dashi with 1 teaspoon of soy sauce and 1 teaspoon of salt.

Bring the Dashi to a boil over medium heat.

In a bowl, mix 1 tablespoon of potato starch with 1 tablespoon of water until smooth to make a slurry.

Crack 2 eggs into a container and whisk until the yolk and whites are combined.

Once the broth is boiling, add about 30 g of sliced Japanese leek and reduce the heat to a simmer.

Let the bubbles die down a bit before pouring in the slurry to prevent gummy lumps.

Once mixed in, increase the heat until the broth is boiling again.

Pour in the egg mixture 1/3 at a time, letting it firm up before adding the next third.

Mix the soup with chopsticks to help break the egg apart after all the egg is added.

Remove from heat and dish it up, adding chopped green onions and some steamy to gari for a finishing touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens