📝 About This Recipe
This elegant clear soup, known in Japan as Kakitama-jiru, features a crystal-clear dashi broth that serves as a canvas for ethereal, ribbon-like 'egg threads.' The secret lies in the technique of swirling beaten eggs into a thickened, simmering liquid to create a texture as soft as silk. It is a comforting, minimalist masterpiece that balances the deep umami of sea kelp with the delicate richness of farm-fresh eggs.
🥗 Ingredients
The Umami Broth
- 4 cups Water (filtered is best)
- 1 piece Kombu (Dried Kelp) (about 4x4 inches, wiped gently with a damp cloth)
- 1.5 cups Katsuobushi (Bonito Flakes) (tightly packed)
- 1 tablespoon Light Soy Sauce (Usukuchi) (preserves the clear color better than dark soy)
- 1 tablespoon Mirin (high quality)
- 1/2 teaspoon Sea Salt (adjust to taste)
The Egg Threads
- 2 pieces Large Eggs (at room temperature)
- 1 tablespoon Potato Starch or Cornstarch (slurry base)
- 2 tablespoons Water (for the starch slurry)
Garnish and Aromatics
- 2 stalks Scallions (finely sliced on a bias)
- 1 teaspoon Fresh Ginger (freshly squeezed juice only)
- 1/4 cup Mitsuba or Cilantro (for a fresh herbal finish)
- 1/4 teaspoon Toasted Sesame Oil (optional, for a nutty aroma)
👨🍳 Instructions
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1
Begin by making a fresh Ichiban Dashi. Place the 4 cups of water and the kombu in a medium saucepan. Let it soak for at least 30 minutes if time permits to draw out the flavor.
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2
Place the saucepan over medium heat. Just before the water reaches a rolling boil (look for small bubbles clinging to the sides), remove the kombu to prevent the broth from becoming slimy or bitter.
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3
Bring the water to a full boil, then add the katsuobushi (bonito flakes). Let it boil for just 30 seconds, then turn off the heat and let the flakes sink to the bottom (about 2 minutes).
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4
Strain the broth through a fine-mesh sieve lined with a paper towel or cheesecloth into a clean pot. Do not squeeze the flakes; let them drain naturally to keep the broth crystal clear.
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5
Return the clear broth to the stove over medium-low heat. Season with the light soy sauce, mirin, and sea salt. Stir gently to combine.
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6
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a smooth slurry. This is the secret to perfect egg threads; it provides the 'body' needed to support the egg.
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7
Bring the broth to a gentle simmer. Slowly pour the starch slurry into the broth while stirring constantly. Let it simmer for 1 minute until the soup thickens slightly and becomes glossy.
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8
In another small bowl, beat the eggs very thoroughly. You want the whites and yolks completely incorporated so the threads are a uniform golden color.
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9
Bring the soup to a steady, active simmer. Use a long cooking chopstick or a spoon to create a gentle whirlpool in the pot.
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10
Hold a steady stream of the beaten egg about 6 inches above the pot. Pour the egg through the tines of a fork or through a pair of slightly parted chopsticks into the swirling broth.
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11
Let the egg sit undisturbed for 5-10 seconds to set into delicate ribbons. Do not stir immediately or the egg will cloud the broth instead of forming threads.
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12
Gently turn the heat off. Stir in the fresh ginger juice and a tiny drop of sesame oil if using.
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13
Ladle the soup into warm bowls, ensuring each serving gets a generous amount of the golden egg silk.
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14
Garnish with the sliced scallions and a few leaves of mitsuba or cilantro. Serve immediately while piping hot.
💡 Chef's Tips
Always use room temperature eggs; cold eggs can clump and drop the temperature of the broth too quickly. The starch slurry is essential; without it, the egg will sink and separate rather than floating in beautiful 'clouds.' For the clearest soup, use 'Usukuchi' (light) soy sauce, which is saltier but lighter in color than standard soy sauce. Never boil the soup vigorously after adding the egg, as this will toughen the delicate threads. If you don't have time for homemade dashi, use high-quality dashi powder, but reduce the added salt accordingly.
🍽️ Serving Suggestions
Pair this soup with a bowl of steamed short-grain white rice and pickled vegetables (Tsukemono). Serve as an elegant starter for a Japanese multi-course meal featuring Miso Salmon or Teriyaki Chicken. Enjoy alongside a crisp Cucumber and Wakame salad for a light, healthy lunch. A chilled glass of dry Junmai Sake complements the savory umami of the dashi beautifully. Add a few cubes of silken tofu or blanched spinach to the bowl before pouring the soup for extra texture.