Silky Smooth Japanese Egg Drop Soup (Kakitamajiru)

By Sudachi · 15 min

Ingredients

Instructions

1. Pour the dashi into a saucepan, stir in the soy sauce and salt, and bring to a boil over medium heat. Taste and add more soy sauce if needed.
2. Once boiling, add the leek and reduce to a simmer.
3. In a small bowl, mix the potato starch with 1 tablespoon of cold water to make a slurry.
4. Drizzle the slurry into the broth and stir well.
5. Whisk the eggs in a pourable container until combined.
6. Raise the heat and bring the broth back to a boil. Drizzle in the beaten egg a third at a time, waiting for the broth to bubble again before adding the next portion.
7. Stir gently a few times, then remove from the heat.
8. Pour into bowls and garnish with chopped green onions and shichimi togarashi, if using.

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

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