Kakitama-jiru Recipe (Thick Egg-Drop Soup with Savory Dashi Stock) | Cooking with Dog

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!

How to make Kakitama-jiru
https://cookingwithdog.com/recipe/kakitama-jiru/

(2 people) Cook Time: 15 minutes

1 Egg
Kombu Seaweed (5x5cm / 2x2 in)
5g Bonito Flakes (1.76 oz)
400ml Water (1.69 cups)
1 tsp Potato Starch
2 tsp Water

1/3 tsp Salt
1 tsp Sake
1 tsp Soy Sauce

Mitsuba Parsley

* You can substitute dashi stock powder if kombu and bonito flakes are not available.

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

Search your favorite Cooking with Dog recipes!
https://cookingwithdog.com/recipes/

Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!
https://cookingwithdog.com/shop/

Help translate our recipes and get our original Mug, Chopsticks and T-shirt!
https://cookingwithdog.com/register/

https://cookingwithdog.com
https://youtube.com/cookingwithdog
https://facebook.com/cookingwithdog
https://instagram.com/cookingwithdog
https://twitter.com/cookingwithdog
https://pinterest.com/cookingwithdog

#kakitamajiru #souprecipe #recipe