Prep 15 mins
Cook 25 mins
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.
- 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
- 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.