This recipe leaves a lot of room for variation, as you can see. It might sound hard to make, but it's not. It's easy and quick; it just takes a bit of chopping.
Ingredients:
1 liter of water
½ stick konbu dashi (4 gm) + 1 chicken bouillon cube OR 3 chicken bouillon cubes
½ stick konbu dashi (4 gm) + 1 chicken bouillon cube OR 3 chicken bouillon cubes
Any combination of the following, or all of the following in smaller amounts:
2 inches burdock root (gobo) (peel, cut & soak in water for 5 minutes before adding)
1½ inches Japanese daikon radish (peel and cut into small cubes)
½ carrot (peel and cut into small bite-sized pieces)
½ Satsuma-imo (Satsuma sweet potato - washed well and cut into bite-sized pieces)
1 small potato (washed well and cut into bite-sized pieces)
3-4 small Japanese turnips (washed and cut in half or quarters, depending on their size)
About ½ cup shiitake mushrooms, sliced or whole (if they're small)
(1-2 cloves fresh garlic)
1 chicken thigh or 1 breast (remove skin and fat and cut into bite-sized pieces)
½ inch thinly sliced ginger root
OR
100 grams minced chicken mixed with ¼ t sesame oil, finely grated ginger (oroshi), and 1 T chopped negi (green onions), then made into small meatballs. You can add ¼ t cornstarch to hold them together if you want, or a tiny bit of an egg. (I usually don't bother.)
1-2 pieces of Atsu-age (packaged fried tofu) - rinsed and cut into bite-sized pieces
OR
¼-½ block firm tofu - rinsed, drained, and cut into bite-sized pieces
Or a little of both
1 package tied, thread type konnyaku OR block konnyaku, cut into bite-sized pieces
1-2 green onions (thinly sliced) OR thinly sliced long onions
Usukuchi soy sauce (light soy sauce)
Cooking sake
- Put water into a large pot. Place on a high fire on the stove.
- Add dashi, ginger and/or garlic (if you're adding it).
- Chop and add the burdock, daikon, carrot, Satsuma-imo, potato, and chicken. As you finish chopping the ingredients one-by-one down the list, add them to the pot. Turn down the fire to keep the soup at an even, low boil.
- The konnyaku should be blanched before it is added. To do this, rinse it and then put it in a small pot of water. Bring to a boil and turn it off. Set aside. (Many people don't bother with this step. I just rinse the tied-string type konnyaku before adding it. It's important to blanch it if you're using block konnyaku, though.)
- When the vegetables and chicken are cooked, add the drained konnyaku and atsu-age or tofu and continue cooking.
- If there is any froth on the top of the soup, skim that off and throw it away.
- Add 2-3 T usukuchi soy sauce and 2 T cooking sake. Add more of these to adjust the flavor to your liking.
- Place chopped green onions in deep bowls. Ladle in the soup.
This keeps well in the
fridge, and leftovers make for a great winter lunch.
I love your recipes!
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