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Kakitama Jiru - Japanese Egg Drop Soup

You will love this Japanese version of egg drop soup for a quick and easy meal. It takes 20 minutes and uses eggs and pantry ingredients with Japanese dashi stock as the soup base.
Kakitama Jiru - Japanese Egg Drop Soup.

Kakitama Jiru - Japanese Egg Drop Soup.

Kakitama Jiru (かきたま汁) is Japanese egg drop soup. It resembles Chinese egg drop soup, but the taste is different since the Japanese version uses dashi (bonito fish stock).

Like most egg drop soup, Japanese egg drop soup is easy to prepare. I love making this soup since the soup only needs about 15-20 minutes to prepare and cook.

Ingredients for Kakitama Jiru (Japanese egg drop soup): eggs, dashi (Japanese bonito stock), ginger juice, soy sauce, salt, cornstarch slurry, and scallions.

Ingredients for Kakitama Jiru (Japanese egg drop soup): eggs, dashi (Japanese bonito stock), ginger juice, soy sauce, salt, cornstarch slurry, and scallions.

Ingredients for Kakitama Jiru (Japanese egg drop soup)

  • eggs
  • dashi (bonito fish stock)
  • ginger juice
  • soy sauce
  • salt
  • cornstarch
  • scallions

Dashi (bonito fish stock)

Dashi is Japanese stock, typically made with dried bonito fish and kombu seaweed.

It is easy to make dashi from scratch at home, and you can follow my dashi recipe if you want. Alternatively, use instant dashi if you don’t want to spend time making homemade dashi.

Ginger juice

Use a Microplane or a Japanese ceramic grater to grate fresh ginger, then squeeze the grated ginger to get the ginger juice.

About 2 inches of fresh ginger should yield a tablespoon of ginger juice.

Soy sauce

Japanese soup usually uses Usukuchi soy sauce (薄口醤油) for soup. Usukuchi soy sauce gives a lighter color soup compared to regular soy sauce, but feel free to use the more readily available less-sodium Kikkoman soy sauce.

Cornstarch

I use cornstarch to thicken my soup, but in Japanese cuisine, it is more common to use potato starch (katakuriko/片栗粉) to thicken soup or sauce.

(1) Boil dashi, soy sauce, and salt. (2) Thicken the soup with cornstarch slurry. (3) Pour beaten eggs while stirring the soup to create egg drop effect. (4) Add ginger juice and slice scallions.

(1) Boil dashi, soy sauce, and salt. (2) Thicken the soup with cornstarch slurry. (3) Pour beaten eggs while stirring the soup to create egg drop effect. (4) Add ginger juice and slice scallions.

How to cook Kakitama Jiru (Japanese egg drop soup)

  1. Boil dashi, salt, and soy sauce in a soup pot over medium heat.
  2. Add cornstarch slurry and stir for about 2 minutes, or until the soup is thick.
  3. Pour the beaten eggs in a thin stream while stirring the soup gently in one direction to create the egg drop effect.
  4. Add ginger juice and thinly sliced scallions.
  5. Turn off the heat and serve the soup immediately.
Serve the egg drop soup hot with sesame oil and extra scallions.

Serve the egg drop soup hot with sesame oil and extra scallions.

Other egg drop soup recipes

If you love egg drop soup, you will love these other versions as well:

For other Japanese soups, why not try these recipes:

Kakitama Jiru - Japanese Egg Drop Soup.

Kakitama Jiru - Japanese Egg Drop Soup.

Kakitama Jiru - Japanese Egg Drop Soup

5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Print Recipe

Ingredients

  • 5 cups dashi (homemade or store-bought)
  • 1 1/2 teaspoon salt
  • 1 tablespoon soy sauce, preferably less-sodium soy sauce
  • cornstarch slurry (3 tablespoons cornstarch + 3 tablespoons water)
  • 4 eggs, lightly beaten
  • 1 tablespoon fresh ginger juice (Note 1)
  • 2 scallions, thinly sliced

Instructions

  1. Place dashi, salt, and soy sauce in a soup pot and boil over medium heat.
  2. Add cornstarch slurry and stir for about 2 minutes, or until the soup is thick.
  3. Pour the beaten eggs in a thin stream while stirring the soup gently in one direction to create the egg drop effect.
  4. Add ginger juice and thinly sliced scallions.
  5. Turn off the heat and serve the soup immediately.

Notes

  • (1) Grate 2 inches of fresh ginger with a Microplane or a Japanese ceramic grater and squeeze to get a tablespoon of fresh ginger juice.
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Indonesian Kitchen

Comments

  • Sharon Sharon says:

    This soup is so simple to make I can whip it up anytime I have a craving for it. So good!

  • Kathleen Kathleen says:

    My family will love this flavor packed soup. Simple ingredients and I appreciate the pictures. Can't wait to dig into a big bowl of this.

  • Dannii Dannii says:

    What delicious comfort food. So light and fresh too.

  • Heather Perine Heather Perine says:

    Such a yummy soup! First time making egg drop soup… loved it!

  • Amy Amy says:

    This was so delicious! I love egg everything and will be making it again!

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