How to Make Japanese Egg Drop Soup (Kakitamajiru 日式蛋花湯 Recipe) | OCHIKERON | Create Eat Happy :)

By ochikeron · 15 min

Ingredients

Instructions

1. Beat the eggs in a bowl. Trim the snow peas, remove their strings, blanch them in boiling water for a few seconds, drain well, and cut into thin strips.
2. Pour the dashi into a large pot over medium heat. When it is warm, season with the salt and light soy sauce.
3. Bring the soup to a boil, then stir in the potato starch dissolved in 1 tbsp of water.
4. Bring the soup to a boil again, then pour the beaten egg in a thin stream through the gap between two chopsticks or the tines of a fork while stirring the pot in a circle.
5. Wait a moment, stir gently with a ladle, then add the ginger juice if using.
6. Turn off the heat, cover the pot, and let it stand for 1 minute.
7. Ladle into soup bowls and garnish with the snow pea strips.

Summarized from ochikeron's video. Watch it for the details.

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