JAPANESE VEGETABLE SOUP WITH CHICKEN (KENCHIN-JIRU)
From The Japanese Cooking Class Cookbook. Do not confuse Japanese seven spice powder (shichimi togarashi) with Chinese five spice powder, they are totally different critters.
Provided by zeldaz51
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Scrape burdock root with the back of a knife to remove all skin. Shave root diagonally into narrow, thin shavings, about 1 inch long. Place shavings in a mixture of 1 cup of cold water and he vinegar. Soak 3-4 minutes; rinse under cold running water and drain.
- Cut potato lengthwise into quarters; cut quarters crosswise into thin slices. Place in remaining cup of cold water; soak five minutes. Drain.
- Cut daikon and carrot lengthwise into quarters; cut quarters crosswise into thin slices. Cut green onions crosswise into 1/2 inch lengths. Remove and discard mushroom stems. Cut caps into halves; cut halves crosswise into thin slices.
- Place tofu in strainer; using fork, break tofu into pieces no larger than 1/2 inch. Rinse and drain.
- Heat the oils in a 3-quart saucepan over high heat 1 minute; add chicken and saute, stirring constantly, until chicken is cooked, about 3 minutes.
- Add burdock, potato, daikon, and carrot to chicken. Saute, stirring constantly, 2 to 3 minutes.
- Add dashi, soy sauce, and salt to chicken mixture. Heat to boiling, then reduce heat to medium-high. Boil gently until vegetables are tender, about 5 minutes, skimming any foam, if needed.
- Stir mushrooms and tofu into soup; cook 2 minutes. Stir green onions into soup and remove from heat.
- Ladle soup into 4 soup bowls and serve immediately. Pass seven spice powder or sansho at table.
Nutrition Facts : Calories 173.7, Fat 7.3, SaturatedFat 1.4, Cholesterol 24.1, Sodium 883.1, Carbohydrate 17.2, Fiber 3, Sugar 3.5, Protein 11.9
CHICKEN AND POTATO SOUP (SATSUMA-JIRU)
Serve this hot on a blustery day with rice and Japanese pickles or daerk bread and a green salad. From Elizabeth Andoh's classic "At Home With Japanese Cooking". I substitute a little firm tofu (unblanched) for the konnyaku; it's not the same, but adds some bulk. Use bone-in chicken, the bones are important for a rich stock.
Provided by zeldaz51
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut eash chicken breast into 4 pieces and blanch them in boiling water for 30 econds. Drain and pour the sake over the chicken and let it stand while preparing the vegetables.
- Cut the peeled potatoes obliquely into bite-size pieces. Soak in very salty cold water for at least 5 minutes, then rinse under fresh cold water and drain.
- Peel the radish and cut into 1/2-inch-thick half moons, or peel the turnips and cut each into quarters. Peel the carrot and cut it obliquely into bite-size pieces.
- Dice the konnyaku into 12-16 cubes and blanch them for 1 minute in boiling water. Drain well.
- In a large pot, combine the chicken through the konnyaku and enough water to cover all generously. Bring to a boil and skim the surface frequently for the first five minutes. Reduce the heat to maintain a steady simmer and cook the soup for 15 minutes. Measure out the miso into a separate bowl and ladle some hot soup over it, stirring to dissolve. Add the dissolved miso to the soup and continue to cook for 7-8 more minutes, but do NOT let it boil! Just before serving, stir in the mirin.
Nutrition Facts : Calories 59.7, Fat 0.5, SaturatedFat 0.1, Sodium 257, Carbohydrate 11.5, Fiber 2, Sugar 1.9, Protein 1.9
JAPANESE CHICKEN SOUP
This is a very simple, versatile soup adapted from a recipe called Kenchin-Jiru. You can also use pork, beef or your favorite seafood. I sometimes add konyaku to this dish just for something different. (times are estimates)
Provided by marisk
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Stir fry chicken and vegetables in oil over medium heat for a few minutes.
- Add broth; bring to a boil, then lower heat to simmer.
- Add half of the miso mix.
- When vegetables are cooked, add remaining ingredients (except green onion).
- Garnish with green onion.
Nutrition Facts : Calories 280.6, Fat 11.8, SaturatedFat 2.2, Sodium 1628.2, Carbohydrate 31.1, Fiber 6.2, Sugar 7.7, Protein 17.2
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