Kakitamajiru is Japanese clear soup with eggs. This clear soup with eggs is so simple and easy to make. Ready in 15 minutes or less.
*1 It will be perfect if you can make dashi stock from scratch, but if you can not make it, you can replace this with 500 ml water with 1tsp of dashi stock powder dissolved.
*2 Do not discard this. You can make rice seasoning out of this left over.
*3 This soup is often garnished with Mitsuba but if you are unable to access Mitsuba, it can be replaced with scallions and young sprouts such as kale I used in the post.