Ingredients with Measurements:
- 4 aburaage (thin fried tofu)
- 2 cups dashi stock
- 1/2 lb boneless chicken thighs, sliced
- 1/2 cup chopped green onions
- 1/4 cup soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1/4 tsp black pepper
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the aburaage in half and soak them in hot water for 5 minutes to remove excess oil. Squeeze out the water and set aside.
2. In a pot, bring the dashi stock to a boil and add the chicken slices. Cook for 5 minutes until the chicken is cooked through.
3. Add the soy sauce, sake, mirin, sugar, grated ginger, sesame oil, and black pepper to the pot. Stir well and let it simmer for 5 minutes.
4. Add the aburaage to the pot and let it simmer for another 5 minutes.
5. Serve hot and garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 225
- Fat: 10g
- Protein: 22g
- Carbohydrates: 11g
- Fiber: 1g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Dashi stock can be substituted with chicken or vegetable stock.
- Mirin can be substituted with sweet white wine or rice vinegar.
Variations:
- Add sliced carrots, shiitake mushrooms, or daikon radish for extra flavor and nutrition.
- Use tofu instead of aburaage for a vegetarian version.
- Add udon noodles for a heartier meal.
Tips and tricks:
- Soaking the aburaage in hot water helps to remove excess oil and soften the tofu.
- Use boneless chicken thighs for a more tender and flavorful meat.
- Adjust the amount of soy sauce and sugar to your taste preference.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped green onions.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or dashi stock to dilute the flavor.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent foodborne illness.
Food history:
- Aburaage Torijiru is a traditional Japanese soup that originated in the Edo period (1603-1868).
Flavor profiles:
- Savory, umami, slightly sweet, and nutty.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Japanese