Daily Cooking Quest

Kakitama Jiru - Beaten Egg Soup

Kakitama Jiru (かきたま汁) is the Japanese version of egg drop soup. The ingredients list to make this soup is really short: egg, dashi, soy sauce, ginger, potato starch (片栗粉), and some greens like chopped scallions, or if you have access to it, trefoil (三つ葉). I have been hunting down trefoil for a while in the bay area, and haven’t had the luck, so I simply used chopped scallions.

Kakitama Jiru - Beaten Egg Soup

Kakitama Jiru - Beaten Egg Soup

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4


  • 2 1/2 cup dashi
  • 3/4 teaspoon salt
  • 2 teaspoon light soy sauce (Japanese: 薄口醤油) (*)
  • 2 eggs, lightly beaten
  • 1 teaspoon fresh ginger juice
  • 1 scallion, thinly sliced
  • Starch mixture (mix together)
  • 2 tablespoon potato starch (Japanese: 片栗粉) (**)
  • 2 tablespoon water


  1. Place dashi, salt, and light soy sauce in a soup pot. Bring to a boil.
  2. Add starch mixture gradually to thicken the soup.
  3. Pour the beaten egg in a thin stream with one hand while the other hand stir the soup gently in a clockwise (or counter clockwise) direction.
  4. Add ginger juice and sliced scallions. Turn off heat and serve immediately.


  • (*) If using regular soy sauce, add the amount of salt (try 1 teaspoon), and 1 teaspoon of mirin.
  • (**) Can be substituted with corn starch.

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