Tuesday, September 17, 2019

How to Make Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯 Recipe) | Japanese Cooking Video Recipe

Delicious and perfect clear soup that goes perfect with any meal! Slightly thick soup stays warm longer, must try in cold season 😊

How to Make Japanese Egg Drop Soup
How to Make Japanese Egg Drop Soup

Other Soup Recipes:


Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯)

Difficulty: Easy
Time: 15min
Number of servings: 4 servings

2 eggs
snow peas *Mitsuba or chopped scallion is ok
600ml Dashi broth (Kombu or Bnoito)
1/2 tsp. salt
1 tsp. light soy sauce *regular soy sauce is ok if you don't have it
2 tsp. Katakuriko (potato starch) *corn starch is ok
1 tbsp. ginger juice *if you like

1. Beat eggs in a bowl. Trim stems and remove strings of the snow peas, cook in boiling water for a few seconds, drain well, and cut into thin strips.
2. Put Dashi broth in a large pot and put on medium. When it becomes warm, season with salt and light soy sauce.
3. Bring the soup to a boil, mix Katakuriko (potato starch) dissolved in 1 tbsp. of water.
4. Bring the soup to a boil, add beaten eggs into the soup through the gap between 2 chopsticks or the tines of a fork, moving your hands in a circular motion around the pot.
5. Wait for a second, mix with a ladle, then add ginger juice if you like.
6. Stop the heat, cover, and steam with the remaining heat for a minute.
7. Pour it into a soup bowl, and garnish with snow pea strips.


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