Fluffy Kakitama Jiru (Japanese Egg Drop Soup)
Learn how to make soft egg ribbons. This soup takes ten minutes. The broth stays clear.
👨🍳"Egg drop soup should not be cloudy. A little starch fixes it."
Ingredients
Serves 2The Dashi (Local-only)
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Water400 ml (1.7 cups)cold
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Umami Instant dashi powder1 tsp (approx. 4 g)hon-dashi preferred
The Dashi (Authentic-only)
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Water400 ml (1.7 cups)cold
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Umami Kombu (Dried Kelp)5 g (5x5 cm piece)do not wash off the white umami powder
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Umami Katsuobushi (Bonito Flakes)10 g (1/2 cup lightly packed)for deep, smoky ocean aroma
The Soup Base
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Umami Soy Sauce1 tsp (5 ml)standard Japanese soy sauce
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Salty Salt1/3 tsp (approx. 2 g)adjust to taste before adding egg
The Egg & Thickener
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Potato Starch (Katakuriko)1 tsp (or cornstarch)creates the suspension net for the egg
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Water (for slurry)2 tsp (10 ml)cold water to mix with starch
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Fat Large Egg1 pc (large)beaten thoroughly to combine whites and yolks
Garnish
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Color Green Onion / Scallions [Local-only] optional1 tbspthinly sliced
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Bitter Mitsuba (Japanese Wild Parsley) [Authentic-only] optional3-4 stalkscut into 3cm pieces
Taste & Texture Profile
The Local version using dashi powder is a perfect, instant weeknight comfort bowl. The starch technique ensures an impossibly soft, cloud-like egg texture that melts in your mouth.
Taste Profile
Texture Profile
Sensory Notes
Comforting soy-dashi steam.
Gentle slurp of silky egg and broth.
Pale yellow ribbons in a light amber broth with bright green scallion specks.
Retains heat well due to the slight starch thickening; deeply warming.
Deep, smoky ocean minerals from dashi pierced by the sharp, elegant citrusy-herb scent of Mitsuba.
Gentle slurp of silky egg and broth.
Crystal clear golden broth with distinct, vibrant yellow egg ribbons and deep green Mitsuba.
Retains heat well due to the slight starch thickening; deeply warming.
Instructions
Bring 400ml of water to a boil in a medium pot. Add the dashi powder and stir until completely dissolved, then turn the heat down to low to maintain a gentle simmer.
Place 400ml of water and Kombu in a pot over medium heat. Remove the Kombu right before boiling (when tiny bubbles form). Add Katsuobushi, simmer on low for 1 minute, turn off the heat, steep for 2 minutes, and strain.
Add soy sauce and salt to your dashi base. Stir gently and taste — it should taste like a perfectly seasoned, light savory tea before we add the egg.
Mix potato starch with 2 tsp of cold water. Ensure the broth is gently simmering, then continuously stir the broth while pouring in the starch slurry. Bring back to a gentle simmer and cook for 30 seconds.
💡 The Starch Net
Potato starch gelatinizes at around 65°C (149°F), expanding and creating a microscopic net throughout the broth. This acts as a cushion, preventing the egg from sinking into a dense, cloudy clump.
Add the starch before the egg.
What does the starch actually do?
It thickens the broth. The egg then spreads into ribbons.
Beat the egg thoroughly. Create a gentle whirlpool in the simmering broth, and slowly pour the beaten egg in a thin stream, letting it ride the current. Do NOT stir immediately! Wait 5-10 seconds for it to set before gently folding once.
Turn off the heat immediately. Pour into bowls, garnish with chopped scallions (for Local) or Mitsuba (for Authentic), and serve piping hot.
FAQ
Why did my soup turn cloudy and milky?
Two main culprits: pouring the egg into a cold broth, or stirring aggressively too soon. The proteins emulsified into the liquid before they could set. Keep the broth at a gentle simmer and wait 5-10 seconds before gently folding.
My egg became hard and rubbery. What went wrong?
Your broth was likely at a rolling, violent boil. High heat and aggressive bubbles tear the delicate egg proteins apart, causing them to overcook instantly and become rubbery. Maintain a gentle simmer (small bubbles just breaking the surface).
Can I skip the cornstarch or potato starch?
You can, but you will lose that signature fluffy, cloud-like texture. The starch creates a microscopic net to suspend the egg ribbons, preventing them from sinking into a dense clump. It also acts as a thermal blanket, keeping your soup piping hot.
Can I add extra ingredients like tofu or mushrooms?
Absolutely. Add silken tofu cubes or thinly sliced shiitake mushrooms to the broth right before you add the starch slurry. Let them heat through completely before thickening the soup and pouring in the egg.
