Ingredients with Measurements:
- 4 cups water
- 1 piece of kombu (about 6 inches)
- 2 boneless, skinless chicken thighs
- 1/2 cup sliced shiitake mushrooms
- 1/4 cup sliced green onions
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon mirin
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Knife
Step-by-Step Instructions:
1. Soak the kombu in water for at least 30 minutes to soften.
2. Cut the chicken thighs into bite-sized pieces.
3. In a large pot, add the water and kombu and bring to a boil.
4. Remove the kombu and add the chicken, shiitake mushrooms, and green onions.
5. Add the soy sauce, sake, mirin, salt, and pepper.
6. Simmer for 10-15 minutes until the chicken is cooked through.
7. Serve hot.
Time:
Preparation time: 35 minutes
Cooking time: 15 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 120
Total fat: 2g
Saturated fat: 0.5g
Cholesterol: 40mg
Sodium: 550mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 2g
Protein: 18g
Substitutions for ingredients:
- Chicken can be substituted with tofu or pork.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Mirin can be substituted with sugar.
Variations:
- Add udon noodles to make it a heartier meal.
- Add a beaten egg to make it a more filling soup.
Tips and Tricks:
- Soaking the kombu in water before cooking helps to soften it and release its flavor.
- Don't overcook the chicken as it can become tough.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot on the stove until heated through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of green onions on top.
Garnishes:
Garnish with a sprinkle of sesame seeds or nori flakes.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested Side Dishes:
- Edamame
- Gyoza
- Seaweed salad
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute it.
- If the chicken is tough, simmer for a shorter amount of time.
Food Safety Advice:
- Make sure chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Kombu Torijiru is a traditional Japanese soup made with kombu (dried kelp) and chicken. It is a popular comfort food in Japan and is often served as a light meal or as a side dish.
Flavor Profiles:
This soup has a savory and slightly sweet flavor with a hint of umami from the kombu.
Serving Suggestions:
Serve hot as a light meal or as a side dish.
Related Categories
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Region: Japanese
Taste: Umami, Savory, Brothy, Mild, Comforting