Ingredients with Measurements:
- 4 cups dashi stock
- 1 boneless, skinless chicken breast, sliced into thin pieces
- 1 small onion, sliced
- 1 carrot, sliced
- 1 small daikon radish, sliced
- 1 cup Satsuma sweet potato, peeled and cubed
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- Salt and pepper to taste
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring the dashi stock to a boil over medium heat.
2. Add the chicken, onion, carrot, daikon radish, and Satsuma sweet potato to the pot. Reduce the heat to low and simmer for 10 minutes.
3. Add the soy sauce, mirin, sake, salt, and pepper to the pot. Stir to combine.
4. Continue to simmer the soup for an additional 10-15 minutes or until the vegetables are tender.
5. Ladle the soup into bowls and garnish with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Medium heat for boiling the dashi stock
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 2g
- Carbohydrates: 20g
- Protein: 14g
- Sodium: 800mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Satsuma sweet potato can be substituted with regular sweet potato or pumpkin
- Mirin can be substituted with rice vinegar or white wine vinegar
- Sake can be substituted with dry sherry or white wine
Variations:
- Add sliced mushrooms to the soup for extra flavor
- Use miso paste instead of soy sauce for a different taste
- Add udon noodles to the soup for a heartier meal
Tips and tricks:
- Use a sharp knife to slice the vegetables and chicken thinly for even cooking
- Taste the soup before adding salt as the dashi stock and soy sauce can be quite salty
- Garnish with sesame seeds or chopped cilantro for extra flavor
Storage instructions:
- Store any 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 traditional Japanese soup bowls for an authentic presentation.
Garnishes:
- Sliced green onions, sesame seeds, chopped cilantro
Pairings:
- Serve with steamed rice and a side of pickled vegetables for a complete meal.
Suggested side dishes:
- Edamame
- Gyoza
- Seaweed salad
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 any foodborne illnesses.
Food history:
- Torijiru is a traditional Japanese chicken soup that is often served during the colder months.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the dashi stock, soy sauce, and mirin. The Satsuma sweet potato adds a subtle sweetness to the soup.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Japanese