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Chicken "Jibuni"
"Jibuni" (simmered duck) is a local dish of Kanazawa prefecture. You can substitute duck meat for chicken, as the locals do.
PREPARATION
- Shave chicken into 8 pieces. Chop tofu into 8 small cubes, and remove the hard tips of shiitake mushrooms. Cut carrot 1cm wide. Parboil the carrot and field peas, respectively.
- Combine "KOMBU TSUYU" and water, and boil. Cover the chicken with flour, and place in the boiling soup. Once the color of the chicken changes, add tofu, shiitake mushrooms, and carrot, and simmer for 5-6 minutes over medium heat.
- Lightly coat the field peas with the soup, and serve. Garnish with “wasabi” (Japanese horse radish) as you like.
| Servings | 4 servings |
|---|---|
| Cooking Time | 30 |
| Calories (1 serving) | 237 Calories |
| Sodium (1 serving) | 2.3 g |
Ingredients
1 piece Chicken thigh (boneless)
1 block Grilled tofu
4pcs Shiitake mushrooms
1/2pcs Carrot
8pcs Field peas
as needed Flour
80ml KOMBU TSUYU
320ml Water
PREPARATION
- Shave chicken into 8 pieces. Chop tofu into 8 small cubes, and remove the hard tips of shiitake mushrooms. Cut carrot 1cm wide. Parboil the carrot and field peas, respectively.
- Combine "KOMBU TSUYU" and water, and boil. Cover the chicken with flour, and place in the boiling soup. Once the color of the chicken changes, add tofu, shiitake mushrooms, and carrot, and simmer for 5-6 minutes over medium heat.
- Lightly coat the field peas with the soup, and serve. Garnish with “wasabi” (Japanese horse radish) as you like.
