Kakitama-jiru Recipe (Thick Egg-Drop Soup with Savory Dashi Stock)
We are making Kakitama-jiru, thick egg-drop soup using savory dashi stock. The soft textured egg goes great with the thick dashi stock. Delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithdog.com.
Ingredients
- 1 Egg
- 1 sheet Dashi Kombu Seaweed (5x5cm/2"x2")
- 5 g Katsuobushi (Bonito Flakes)
- 400 ml Water
- 1 tsp Potato Starch
- 2 tsp Water
- 1/3 tsp Salt
- 1 tsp Sake
- 1 tsp Soy Sauce
- Mitsuba Parsley (cut into 3cm/1.2" pieces)
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