Kakitamajiru is Japanese clear soup with eggs. There are mainly two types of soup in Japanese cuisine. One is cloudy soup such as miso soup and another is clear soup called “Sumashijiru” or just “Sumashi”. Sumashijiru is lighter than miso soup and super fast to make when you need one more dish.
Kakitamajiru is one of sumashijiru with eggs. Kaki means stir and tama refers to tamago (eggs). So basically, Kakitamajiru is clear stirred egg soup. In my opinion, this soup best matches with chirashizushi (scattered sushi). I still remember that I was invited to my friend’s birthday party when I was grade 6. Chirashizushi was there as this is cooked when we celebrate something. I remembered one particular party clearly because when I was young, having a party was kind of westernised thing to do and I had only been invited to those parties on a few occasions. Having a ‘cake’ was a western idea too and this party had a delicious strawberry short cake.
When you make this Kakitamajiru, the eggs should be distributed evenly. This fluffy layer of eggs should not have any big chunkss floating on the surface. There are a few tips in order to achieve it. When the eggs are added, pour in gently and evenly. Then pause a moment, and then stir gently. Turn the heat off immediately to avoid the egg cooked farther.
- 500 ml dashi stock or 500ml water and 1tsp dashi powder
- 1 tsp usukuchi soy sauce
- 1 tsp katakuriko
- 2 tsp water
- 2 eggs
- Mitsuba to garnish
- Place the dashi stock in a saucepan and bring it to simmer.
- Add usukuchi soy sauce.
- In a small bowl mix katakuriko and water.
- Add katakuriko mixture into the saucepan and stir.
- Break two eggs in a small bowl.
- Pour the eggs into the saucepan gently and count to 5, then stir gently.
- Turn the heat off and garnish with mitsuba, or green shallots.