Ingredients with Measurements:
- 2 cups of dashi stock
- 1 can of tuna in oil (drained)
- 2 chicken thighs (cut into small pieces)
- 1/2 onion (sliced)
- 1/2 carrot (sliced)
- 1/2 cup of shimeji mushrooms (separated)
- 1/2 cup of mitsuba leaves (chopped)
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the dashi stock over medium heat.
2. Add the chicken thighs, onion, and carrot to the pot and let it simmer for 5 minutes.
3. Add the shimeji mushrooms and canned tuna to the pot and let it simmer for another 5 minutes.
4. Add the soy sauce, sake, salt, and pepper to the pot and stir well.
5. Let the soup simmer for another 2-3 minutes.
6. Turn off the heat and add the chopped mitsuba leaves to the pot.
7. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 230
- Fat: 8g
- Carbohydrates: 10g
- Protein: 27g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable stock.
- Tuna can be substituted with other canned fish like salmon or sardines.
- Mitsuba leaves can be substituted with parsley or cilantro.
Variations:
- Add udon noodles to make it a more filling meal.
- Use pork or beef instead of chicken for a different flavor.
- Add tofu for a vegetarian option.
Tips and tricks:
- Make sure to drain the canned tuna before adding it to the pot.
- Adjust the seasoning to your liking by adding more soy sauce or salt.
- If you don't have shimeji mushrooms, you can use other types of mushrooms like shiitake or enoki.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the soup in a traditional Japanese bowl with chopsticks and a spoon.
Garnishes:
- Garnish with sliced green onions or sesame seeds for added flavor.
Pairings:
- Serve with a side of steamed rice or a salad.
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the soup is too salty, add more dashi stock or water to dilute it.
Food safety advice:
- Make sure to cook the chicken thoroughly before adding it to the soup.
Food history:
- Katsuo Torijiru is a traditional Japanese soup that originated in the Edo period.
Flavor profiles:
- Savory, umami, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Japanese