Japanese Egg Drop Soup (Kakitama-jiru)

Japanese egg drop soup, often called kakitama-jiru, is a light soup of soft egg ribbons in savory dashi broth, usually finished with scallion. It comes in many home and regional versions; this simple stovetop recipe uses soy sauce and mirin for a balanced, distinctly Japanese flavor.

Ingredients

4 cups (960 ml) dashi stock, preferably unsalted or lightly seasoned
2 large eggs (about 100 g without shells)
1 tablespoon (15 ml) Japanese soy sauce
1 tablespoon (15 ml) mirin
¼ teaspoon (1.5 g) fine salt, or to taste
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) cold water
1 scallion (about 15 g), thinly sliced

Dashi is a Japanese stock traditionally made with kombu seaweed and dried bonito flakes. Use homemade or prepared dashi if available; instant dashi powder is a practical substitute, though its flavor can be saltier and less layered. For this recipe, dissolve enough powder in 4 cups (960 ml) hot water to make the amount of stock specified, following the package directions. If the prepared stock is already salted, begin with less salt and adjust at the end.

Instructions

Prepare the ingredients, about 11 minutes. Slice the scallion and set it aside. Crack the eggs into a bowl and beat just until the whites and yolks are combined; avoid whipping in a lot of foam, which can make the ribbons look uneven. In a small cup, stir the cornstarch into the cold water until smooth. Measure the dashi, soy sauce, mirin, and salt so they are ready beside the stove.
Heat the broth, about 4 minutes. Pour the dashi into a medium saucepan and set it over medium heat. Bring it to a gentle simmer, with small bubbles around the edge rather than a vigorous rolling boil. Stir in the soy sauce, mirin, and salt. Taste a spoonful carefully; dashi varies in saltiness, so adjust only after tasting.
Thicken lightly, about 1 minute. Stir the cornstarch slurry again, since it settles quickly, then pour it into the simmering broth while stirring. Let the soup return to a gentle simmer. This small amount of starch gives the broth enough body to help the egg ribbons remain distinct; it should not become thick like gravy.
Add the eggs, about 3 minutes. Reduce the heat so the broth is barely bubbling. Stir the soup in one direction to create a slow-moving current, then pour in the beaten eggs in a thin, steady stream. Wait several seconds for the egg to begin setting before giving the soup one gentle turn with a spoon. Cook until the egg is fully set and the soup reaches 160°F (71°C); the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C), so check with a food thermometer.
Finish and serve, about 1 minute. Turn off the heat, scatter the sliced scallion over the soup, and taste the broth once more. Serve promptly while the ribbons are tender. If you prefer more scallion flavor, reserve a small pinch to add to each bowl at the table.

Tips

Keep the broth at a gentle simmer. A hard boil can break the egg into tiny bits and make the ribbons tough. Lower the heat before pouring in the eggs, and let the residual heat finish setting them rather than continuing to boil the pan.
Pour slowly for visible ribbons. Use a steady, narrow stream and avoid stirring immediately. A gentle current distributes the egg through the broth; waiting a few seconds allows it to set into soft strands. If you prefer small, delicate pieces instead, stir more continuously as you pour.
Season according to your dashi. Instant dashi and bottled stocks differ in salt content, while soy sauces vary in intensity. Start with the stated salt amount only if your stock is unsalted. Taste before serving and add salt in small pinches, or a little more soy sauce if you want a deeper color and savory flavor.
Make the slurry smooth and use it right away. Cornstarch settles to the bottom if it sits, so stir it again before adding it. If you need to avoid cornstarch, omit it for a clearer, thinner soup; arrowroot can thicken the broth, but it may make it glossier and slightly more slippery.

Serving Suggestions

Serve kakitama-jiru hot in small bowls as part of a Japanese-style meal. Its mild broth works well beside steamed rice, grilled fish, tofu, or vegetables, and it can also be served before a main dish as a light first course. Because the soup is delicate, pair it with foods that do not overwhelm its dashi flavor; strongly seasoned dishes can make the broth seem bland by comparison.

For a more substantial lunch, serve a bowl with rice and a simple side such as chilled tofu or lightly cooked greens. Add the soup to the table just before eating so the egg stays tender. If serving several people, portion the egg ribbons and broth evenly with a ladle, then divide the scallion among the bowls rather than leaving all the garnish in the pot.

Variations

Use a different dashi. Kombu-and-bonito dashi gives a classic savory base, while kombu-only dashi is useful for a vegetarian version. Shiitake dashi has a deeper, earthy note and changes the flavor noticeably. Instant dashi is the quickest option; check its ingredients if you are avoiding fish, since many varieties contain bonito.

Make it without starch. The cornstarch is optional. Leave it out for a clear, lighter broth, or use potato starch in the same amount for a soft, glossy texture. Potato starch can thicken more quickly, so whisk its slurry into the simmering stock gradually and stop when the broth has just a little body.

Add a modest garnish. A few leaves of mitsuba, a Japanese herb with a fresh, celery-like aroma, are a traditional-style finishing touch when available. Thinly sliced leek or a little extra scallion is an easy substitute, though each gives the soup a more pronounced allium flavor. A small pinch of toasted sesame seeds is another less traditional option.

Adjust the seasoning, not the egg technique. For a slightly sweeter broth, add up to 1 teaspoon (5 ml) more mirin. For a stronger savory note, add soy sauce a teaspoon at a time. Keep additions restrained so the egg and dashi remain clear in the finished soup. This recipe is intentionally mild; individual households may season kakitama-jiru differently.

Storage and Reheating

This soup is best right after cooking, when the egg ribbons are soft and the broth has its freshest texture. If you have leftovers, transfer them to a shallow, covered container and refrigerate within 2 hours of cooking. Keep refrigerated at 40°F (4°C) or below and use within 3 to 4 days. The egg may absorb some broth and become firmer as it sits, and the starch-thickened liquid can loosen or turn slightly cloudy; these are texture changes rather than a reason to add more starch.

Reheat only the portion you plan to eat in a small saucepan over medium-low heat, stirring gently until it is steaming throughout and reaches 165°F (74°C). Check the temperature with a food thermometer, as required for safely reheated leftovers. Avoid a prolonged boil, which can toughen the egg. A microwave also works: cover loosely, heat in short intervals, stir carefully between intervals, and check the temperature in more than one spot. Do not leave the soup at room temperature for more than 2 hours, and discard it if it has been left out longer.

Freezing is possible but not ideal. The egg can turn spongy and the broth may separate after thawing, especially if it was thickened with cornstarch. If you choose to freeze it, cool and pack it promptly in a freezer-safe container, leaving room for expansion, and use within about 2 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); do not refreeze a portion that has already been thawed and reheated.

Frequently Asked Questions

Is Japanese egg drop soup the same as Chinese egg drop soup?
They share the idea of beaten egg cooked in hot broth, but the seasoning and texture are often different. This Japanese version uses dashi, soy sauce, and mirin, and is commonly served as a light soup alongside a meal. Chinese egg drop soups vary too, but often use chicken stock and different seasonings or thickening approaches. Neither style has just one fixed recipe.

What is kakitama-jiru?
Kakitama-jiru is a Japanese soup in which beaten egg is poured into hot broth to form ribbons or soft curds. The broth is often dashi-based, and recipes may include soy sauce, salt, or a little starch. The name is used for a family of preparations rather than a single unchanging formula, so ingredients and thickness can differ from one cook to another.

Why did my egg turn into tiny pieces instead of ribbons?
The broth may have been boiling too hard, the egg may have been poured too quickly, or the soup may have been stirred vigorously as soon as the egg went in. Lower the heat until the broth is barely simmering, pour in a thin stream, and pause briefly before giving it one gentle stir. A slow circular current helps distribute the egg without shredding it.

Can I make this soup without dashi?
Yes. Use a mild vegetable stock or water with a suitable vegetarian stock powder, but expect a less characteristic Japanese flavor because kombu and bonito give dashi its particular savory depth. For a closer fish-free alternative, use kombu dashi or a package of vegetarian dashi. Taste the replacement before adding salt, since prepared stocks can already be well seasoned.

Can I make Japanese egg drop soup ahead?
You can prepare the dashi and measure the seasonings ahead, then refrigerate them separately for up to 2 days. For the best egg texture, heat and season the broth and add the eggs shortly before serving. Fully cooked soup can be refrigerated for 3 to 4 days, but the egg will firm up; reheat a serving gently to 165°F (74°C) and avoid boiling it hard.

How can I make the soup gluten-free?
Choose soy sauce labeled gluten-free or use tamari that is specifically labeled gluten-free, and check the dashi powder or prepared stock label as well. Some products contain wheat or other ingredients that may not suit your needs. Cornstarch is naturally gluten-free, but avoid cross-contact from utensils or packages if that is a concern.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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