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Japanese · Soup
Kakitama-jiru Beaten Egg Soup
A clear dashi soup barely thickened with starch so that beaten egg poured in a thin spiral sets into soft floating threads; finished with a drop of ginger juice and trefoil. Possibly Japan's most popular clear soup, and quick to make.
- YieldServes 4
- Hands-on20 min
- Total46 min
- Difficulty
Ingredients
dashi
- 1.4 Lcold water
- 25 gkombu, wiped
- 25 gdried bonito flakes (hana-katsuo)
soup
- 1 tspsalt
- 1 tsplight (usukuchi) soy sauce
- 1 tbspsake (a splash)
- 2 tspcornflour
- 2 tbspcold water
- 2eggs
- ½ tspfresh ginger juice (or finely chopped lemon rind or green onion)
- 4 stalksmitsuba (trefoil), or a sprig of watercress or blanched spinach
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