Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

See all

In-person Class Schedule

See all

Kakitama-Jiru (Japanese Egg Drop Soup)

Categorised in: | Link of this article

In this recipe video, I will introduce how to make Japanese Egg Drop Soup called “Kakitama-Jiru”. In addition to tofu, we will also add onion and broccoli to add nutritions. This is also a perfect soup for babies around 9 to 12 months old so I’ll show you how to eat it in a way that both children and adults can enjoy by simply changing the seasonings.

Ingredients (2 to 3 servings) :

1/4 size Onion
1 block Tofu
1 Egg
1 piece Broccoli  *Boiled and chopped

300ml Water
1/4 Tbsp Chicken stock powder
1/2 Tbsp Sesame oil
1/2 Tbsp Soy sauce
1/2 Tbsp Potato starch
1 Tbsp Water

Directions :

1. Cut tofu into bite-size pieces.
2. Chop onion into pieces.
3. Heat a pot over medium heat and pour water until the chopped onion is covered. Sautee the onion to be soften.
4. Pour in additional water and add chicken broth and broccoli.
5. Add beaten egg, wait 5 seconds and stir slowly.
6. Add potato starch dissolved in water and stir to thicken.
7. Finally, add the tofu and stir gently.

YUCa’s Tips :

1.  Sautee the onion in water to reduce oil during cooking.
2. Wait for 5 seconds and slowly stir to make fluffy egg.
3. Add tofu at the very end.

Memo :

1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

Display mode

In-person Class Schedule

See all

Recipe App




See more photos