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Friday, September 13, 2013

Egg Drop Soup Recipe(Kakitama-jiru)

Japanese egg drop soup/ kakitama-jiru(かきたま汁) is a simple egg soup recipe that anyone can make. The taste is light and natural, great for dieters or people trying to detox.  Here's a simple recipe you can try at home. This is the basic recipe, you could also add chopped shitake mushrooms, bean sprouts, or beans.

Serves 4     79 cal./serving

  • 2 eggs
  • 1 Tbsp. sake
  • 3-1/2 cups bonito stock
  • 1-1/2 Tbsp. salt
  • 1 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 1 rounded spoon finely chopped green onion tops
  • 4 tiny pieces lemon or lemon zest (optional)
  1. Combine eggs, sake, and pinch of salt in a bowl. Beat, frothing as little as possible. 
  2. Bring bonito stock to a boil over medium heat. Add salt and soy sauce, then simmer.
  3. Mix cornstarch with 2 Tbsp. water, then blend evenly into soup, stirring constantly.
  4. While beating egg, pour into soup. Do not stir soup!  When egg has completely set, remove from heat. 
  5. Serve with garnish of chopped onions and sliver of zest.

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