Kyoto Cooking Circle monthly recipe
Kakitama-jiru (Beaten egg soup)
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"Kakitama-jiru" (beaten egg soup) is a kind of clear soup and useful for daily menu.


Please refer to "Chikuzen-ni" (sauteed & simmered vegetables with chicken) and "Kyuuri-to-myoga-no-misozuke" (cucumber &myoga with miso sauce)

                 
Ingredients (4 servings):
Soup :
4cups(800cc) of water, 10cm square of konbu kelp, 1handful dried bonito flakes(20g)

2 eggs, 1/2 bunch mitsuba (trefoil-leaves), 1/2tsp salt,1Tbsp sake,1tsp light
soy sauce, 2 tsp katakuriko starch (or corn starch) + 2 tsp of water

Directions:
  1. Prepare to dissolve starch with an equal portion of water.(Starch-water mixture)
  2. Beat eggs lightly.
    Cut mitsuba into 3 cm lengths. direction
  3. Put dashi and seasonings in a soup pot, and cook until it starts to boil.
    (If necessary, add pinch salt and soy sauce more.)

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    direction Dashi (Plain Soup)
  4. Add starch-water mixture gradually to be more thickened, and stir lightly with ladle.
  5. Swirl in beaten egg, rotating the pot. When beaten egg become hard , cover with
    a lid and turn off the heat.

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  6. Place mitsuba in a bowl , add hot broth.
  Note:
  It's better to pour beaten egg in a pot after adding in a little starch-water mixture.
  Be careful not to add too much starch-water mixture in a pot to avoid "ankake"
  like a Chinese dishes.

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