Kakitamajiru is a Japanese egg drop soup recipe that turns simple dashi broth and beaten eggs into a silky smooth bowl with delicate egg ribbons. The soup usually starts with dashi seasoned with soy sauce, salt, and sometimes mirin for a light savory base. Beaten eggs are slowly poured into the hot broth while stirring gently so they form soft strands instead of clumps. A little potato starch or cornstarch slurry can help the texture become smoother and keep the eggs floating beautifully through the soup. Green onion, mitsuba, mushrooms, tofu, wakame, or carrot can add color and aroma without making the dish heavy. The final kakitamajiru is warm, light, and comforting, making it easy to serve with rice, grilled fish, noodles, or Japanese side dishes for a simple home meal.
