Kakitama-jiru Course Detail
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Experience the Power of Dashi:
A Side-by-Side Comparison of Exquisite Kakitama-jiru
Duration60 minutes
DifficultyBeginner
Course Overview
This is not just a cooking class. It is a "delicious experiment" where you will use your sense of taste to explore the identity of "dashi," the soul of Japanese cuisine.
First, we will make "Kakitama-jiru" (Japanese-style egg drop soup) seasoned only with condiments, without using dashi. Then, we will prepare an authentic "Kakitama-jiru" using a carefully made bonito stock. When you taste the two side-by-side, what will you notice? The aroma, the depth of flavor, the lingering aftertaste... you will surely be surprised by the dramatic difference.
Why is dashi so cherished in Japanese cuisine? Come and discover the answer with your own palate. We, the Japanese Kitchen Brothers, will navigate you through this "experience" of learning authentic flavor.
What You'll Need
Ingredients
- Eggs: 2
- Water: 500ml
- Katsuobushi (Bonito Flakes): 10-12g Note: Find this at Japanese or Asian supermarkets, or online. Look for the pre-shaved flakes in bags.
- Usukuchi Shoyu (Light-Colored Soy Sauce): 1 tsp Note: This thin, aromatic soy sauce preserves the beautiful color of the dashi. If unavailable, you can substitute with regular soy sauce (like Kikkoman's standard type), but the soup's color will be darker.
- Salt: A pinch
Optional Items
- Katakuriko (Potato Starch): 1/2 tsp Note: Used to slightly thicken the soup. Cornstarch is a perfect substitute.
- Garnish of your choice: Suggestions: Chopped green onions (scallions) are highly recommended. Mitsuba (a Japanese herb) is traditional; if you can't find it, Italian parsley or cilantro offer a delicious, though different, alternative.
Cooking Utensils
- 2 Medium-sized Pots
- 1 Bowl
- Strainer or Sieve
- Paper towel or a clean kitchen cloth (for straining the dashi)
- Cooking chopsticks (or a fork/whisk)
- Ladle
- Measuring spoons and cup
- 2 Soup bowls (for the final tasting)
Timeline (60 minutes)
0-10 min: Introduction & About Today's "Delicious Experiment"
10-20 min: Step 1. First, Let's Try Making it "Without Dashi"
Procedure: In Pot A, add water, light soy sauce, mirin, and salt, and bring to a heat. Whisk an egg and make a simple "Kakitama-jiru." Set aside a small portion in a bowl.
20-35 min: Step 2. [Learn with Your Five Senses] The Essence of Bonito Dashi
Procedure: Boil water in Pot B. Turn off the heat and add the bonito flakes all at once. Wait quietly for 1-2 minutes. Slowly strain the dashi through a cloth or kitchen paper.
35-50 min: Step 3. Making the Real Kakitama-jiru "With Dashi"
Procedure: Return the freshly strained dashi to Pot B and season to taste. Thicken with a cornstarch slurry and drizzle in the beaten egg. Once the egg floats up lightly, turn off the heat and finish.
50-60 min: Tasting & Wrap-up
Procedure: Pour the "no dashi" and "with dashi" Kakitama-jiru into separate bowls and serve them side-by-side.