Kakitamajiru (Japanese Egg Soup)
Kakitamajiru is a quick and comforting Japanese egg soup made with a simple dashi broth. Serve it with steamed rice and your favorite side dishes as part of a Japanese-style meal.
Looking for easy soup recipes? Try my Vegetarian Cabbage Soup or Wakame Miso Soup!
Recipe Ingredients
You will need the following ingredients to make this egg soup:
How To Make Kakitamajiru: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details.
Step 1
Add the water and dashi powder to a saucepan and bring to a boil.
Step 2
Mix the potato starch with water, then add it to the soup.
Step 3
Slowly add the beaten egg to the soup.
Step 4
Season with soy sauce and salt.
Serve the soup in a bowl and enjoy this warm, simple egg drop soup!
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Kakitamajiru (Japanese Egg Soup)
Equipment
Ingredients
Instructions
- Make the soup: Add the water and dashi powder to a saucepan and bring to a boil.
- Thicken the soup: In a small bowl, mix the potato starch with 2 teaspoons of water. Slowly pour the mixture into the soup while stirring. Bring the soup back to a gentle boil.
- Add the egg: Slowly drizzle the beaten egg into the boiling soup, then gently stir.
- Season and serve: Stir in the soy sauce and season with salt to taste. Ladle into bowls, top with chopped scallions, and serve warm. Enjoy!
Notes
- Storage: Store leftover soup in an airtight container or glass jar in the refrigerator for up to 3 days.
Nutrition
This nutritional information is estimated and provided for general reference only.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!