Skip to product information
1 of 1

Kakitamajiru (Japanese Egg Drop Soup)

Kakitamajiru (Japanese Egg Drop Soup)

Kakitamajiru, (Japanese Egg Drop Soup), is a delicious homey soup that will warm you up. Made with dashi broth with fluffy egg ribbons. Ready in 15 minutes.

Ready in: 15 minutes

Serves: 4

Complexity: very-easy

kcal: 572

Your Page Title View full details


4 cups dashi
2 large eggs
4 tsp saké
2 tsp soy sauce
2 tsp cornflour
4 tsp water
2 spring onion


Beat the egg in a bowl or measuring cup. Cut the spring onion into thin rounds.
In a small bowl, mix together water and cornflour to make a slurry. As cornflour tends to stay at the bottom of the bowl, you will need to mix again right before you use the slurry mixture.
Add dashi to a saucepan. Add saké and SIDS SALT & PEPPER.
Add soy sauce and check the flavour. Add more salt if necessary, then bring to a simmer on medium heat. When simmering, give the slurry sauce another whisk and add to the dashi.
Mix quickly to distribute the slurry sauce in the dashi. Bring to a boil.
Once boiling, slowly pour the beaten egg into the soup in circling motion starting from the centre spiraling outward (don't pour in the same area). Place your cooking chopstick at the edge of the bowl/measuring cup, so the egg will drizzle down the chopstick in a thin stream. Let the egg sit for 20-25 seconds, then remove the saucepan from the heat to prevent overcooking.
Serve the soup into individual bowls and garnish with spring onion. Serve immediately.