How to Make Authentic Japanese Egg Drop Soup (Kakitama Soup) | School Lunch Recipe

Описание: 🌸Official Recipe Site
https://aoismagicalrecipes.com/

--------------

Learn how to make "Kakitama Soup," a nostalgic and comforting Japanese egg drop soup, inspired by classic Japanese school lunch recipes!

In this video, Aoi from "Aoi's School Lunch" (あおいの給食室) will show you step-by-step how to create this delicious and nutritious soup at home. Kakitama Soup is a staple in Japanese households and school cafeterias, loved for its fluffy egg ribbons, savory dashi broth, and colorful vegetables. It's the perfect easy, healthy, and heartwarming dish for any meal.

Join us as we recreate the authentic taste of Japanese school lunch! This recipe is simple enough for beginners and is a great way to introduce your family to the flavors of Japan.

What is Kakitama Soup?
Kakitama Soup (かき玉汁, Kakitamajiru) is a Japanese clear soup made with a dashi base. Its name comes from the verb "kakitama," which means to stir eggs. Beaten eggs are gently drizzled into the simmering broth, creating beautiful, fluffy strands. It often includes ingredients like tofu, spinach, carrots, and green onions.

--------------

〇Kakitama Soup For adults (2 adults + 1 child)
Carrot…1/5 medium (30g)
Green onion…1/4 medium (30g)
Silken tofu…80g
Egg…1 large (60g)
Frozen spinach…30g
Dashi broth…600ml
Soy sauce…1 and 1/3 tsp (8g)
Salt…1/4 tsp (1.6g)
Potato starch…1 tsp (3g)
Water…2 tsp

〇Kakitama Soup For Children (Serves 2 adults + 1 child)
Carrot…1/6 medium (20g)
Green onion…1/5 stalk (20g)
Silken tofu…70g
Egg…1 (50g)
Frozen spinach…30g
Dashi broth…530ml
Soy sauce…1/2 tsp (3g)
Salt…1/4 tsp (1.5g)
Potato starch…1 tsp (3g)
Water…2 tsp

1. Julienne the carrot and thinly slice the green onion.
2. Cut the tofu into 1.5cm cubes. Place the egg in a bowl and beat thoroughly, cutting through the egg white.
3. Make the dashi broth in a pot. Add the carrot and green onion and simmer over low heat for 10-15 minutes.
4. Add the soy sauce, salt, tofu, and frozen spinach. Bring to a quick boil.
5. Turn off the heat. Add the potato starch slurry and mix. Return to low heat and bring to a gentle simmer. Slowly pour in the beaten egg while guiding it down the side of the pot with chopsticks.
6. Wait a moment, then gently stir everything together with a ladle.
*Cooking time in step 3: 10 minutes for a slightly firm texture, 15 minutes for very tender.

#JapaneseFood #EggDropSoup #KakitamaSoup #SchoolLunch #JapaneseRecipe

--------------

🌸What is「Aoi's Magical Recipes」?
Japan's number one school lunch channel (1 million total subscribers) These recipes are actually served in 100 schools in Japan.

🌸For job requests and inquiries, please contact us here.
[email protected]