Chicken And Potato Soup (Satsuma-Jiru)

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Dice the konnyaku into 12-16 cubes and blanch them for 1 minute in boiling water. Drain well.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.