Kakitamajiru (Japanese egg drop soup) かきたま汁

Name: Kakitamajiru (Japanese egg drop soup) かきたま汁
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 500 ml water; 20 g Bonito Flake "Hanakatsuo"; 2 tsp usukuchi soy sauce; 1 tsp katakuriko; 2 tsp water; 2 eggs; 1 tbsp chopped scallions (to garnish)

Prep 5 min Cook 10 min Serves 2 Source

Ingredients

500 ml water
20 g Bonito Flake "Hanakatsuo"
2 tsp usukuchi soy sauce
1 tsp katakuriko
2 tsp water
2 eggs
1 tbsp chopped scallions (to garnish)

Steps

1
Place 500 ml water in a saucepan over medium heat.
2
When small air bubbles form at the bottom of the saucepan, add bonito flakes to the saucepan and turn the heat off immediately.
3
Leave the bonito flakes in the hot water for a few minutes.
4
Place a kitchen paper towel in a sieve over a jug. Drain the bonito flakes.
5
Squeeze more bonito flake dashi stock out with your hands. *2
6
Place the dashi stock in a saucepan and bring it to simmer.
7
Add usukuchi soy sauce.
8
In a small bowl mix katakuriko and water.
9
Add katakuriko mixture into the saucepan and stir.
10
Break two eggs in a small bowl and beat the eggs.
11
Pour the eggs into the saucepan gently and count to 5, then stir gently.
12
Turn the heat off and garnish with mitsuba, or green shallots. *3