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Categories:Viewed: 61 - Published at: 4 years ago
Ingredients
- 2 small chicken breast halves, with skin and bone
- 1 tablespoon sake
- 1 -3 small whole new potato, peeled (Or sato-imo, Japanese country potatoes, if available)
- 2 -3 inches daikon radishes (Japanese white radish, about 4 ounces, or 2 small turnips)
- 1 small carrot
- 1/2 cake Konnyaku (gelatinous cake made from a tuberous vegetable) (optional)
- 3 1/2 - 4 cups water
- 1 1/2 tablespoons sendai miso (dark bean paste)
- 1/2 teaspoon mirin
Method
- 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.
