Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 ounces shimeji mushrooms, trimmed and separated
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 scallions, thinly sliced
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the shimeji mushrooms and cook until they release their liquid, about 5 minutes.
4. Add the chicken broth, soy sauce, sake, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Ladle the soup into bowls and garnish with sliced scallions.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 8g
Protein: 26g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu for a vegetarian version.
- Shimeji mushrooms can be substituted with other mushrooms such as button mushrooms or shiitake mushrooms.
Variations:
- Add udon noodles or rice to make it a more filling meal.
- Add sliced carrots or daikon radish for extra flavor and nutrition.
Tips and tricks:
- To make the soup more flavorful, use homemade chicken broth instead of store-bought.
- For a spicier version, add a pinch of red pepper flakes or a drizzle of sriracha sauce.
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 a traditional Japanese soup bowl with chopsticks and a spoon.
Garnishes:
Garnish with sliced scallions or cilantro.
Pairings:
Serve with a side of steamed rice or a Japanese salad.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the soup is too salty, add more chicken broth or water to dilute the saltiness.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Shimeji Torijiru is a traditional Japanese soup made with chicken and shimeji mushrooms. It is a popular comfort food in Japan, especially during the colder months.
Flavor profiles:
Shimeji Torijiru has a savory and umami flavor from the chicken broth and shimeji mushrooms. The soy sauce and sake add a subtle sweetness and depth of flavor.
Serving suggestions:
Serve hot as a main dish or as a starter to a Japanese meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese