Japanese cuisine · Soups & Stews

Kakitama-jiru

Lightly thickened dashi soup with raw egg stirred in to fine silky threads, rounded off with fresh ginger.

Ingredients · for 4 servings

• 1 l dashi
• 3 eggs
• 2 tbsp cornstarch
• 1 tbsp light soy sauce
• 1 tbsp mirin
• 1 tsp salt
• 1 tbsp grated ginger
• 2 scallions

Instructions

1. Beat the eggs in a bowl only loosely, so the yolk and white are still lightly marbled, and slice the scallions into thin rings.
2. Bring the dashi to a boil in a wide pot and season with salt, light soy sauce and mirin.
3. Stir the cornstarch smooth with 4 tbsp cold water and whisk it into the boiling broth; simmer 1 min. until the soup thickens to a silky consistency.
4. Reduce the heat so the broth barely simmers – if it boils too hard, the egg turns crumbly instead of forming threads.
5. Pour the egg in a thin stream over the tines of a fork, circling over the surface, and let it sit for 30 sec. without stirring until the threads have set, then gently fold through once.
6. Stir in the grated ginger, ladle the soup into bowls and serve immediately sprinkled with scallion rings.