Japanese Egg Drop Soup (Kakitamajiru)

japanese egg drop soup

Make this light and delicate Japanese egg drop soup in just 10 minutes, from start to finish.


  • 2 cups dashi
  • 1 teaspoon soy sauce
  • 1 tablespoon sake
  • 1/4 teaspoon salt
  • 1 teaspoon potato starch or cornstarch mixed with 1/2 tablespoon cold water
  • 1 large egg, whisked
  • 1/4 cup baby spinach


  1. In a small pot over medium high heat, add  the dashi, soy sauce, sake, and salt. Stir well and bring to a boil.
  2. Turn the heat down to a simmer, give the potato starch and water mix a stir and stir it into the soup. 
  3. Grab some chopsticks and hold them pointing down in the center of the pot, a couple of inches from the soup. 
  4. Slowly pour the egg on the chopsticks so it drips into the soup and gradually create a spiral, moving away from the center. 
  5. Once all the egg has been poured, wait about 20 seconds and add the spinach. 
  6. Stir with a ladle and serve. 


This soup will last for up to 3 days, refrigerated, in an airtight storage container.


Keywords: appetizer, side dish, egg and spinach soup

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