Chicken and Potato Soup (Satsuma-Jiru)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cake Konnyaku (gelatinous cake made from a tuberous vegetable) (optional)
  • 3 12 - 4
    cups water
  • 1 12
    tablespoons sendai miso (dark bean paste)
  • 12
    teaspoon mirin
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DIRECTIONS

  • 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.
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