Delicious Jibuni Stew with Shiitake

Kanazawa's specialty, "Jibu-ni," tastes best when using Forest-grown dried Shiitake. Use Kanazawa's regional "Sudare-fu." If you can't find fresh (raw) fu, you can substitute dried fu soaked in water. The combination of fu and Shiitake is also wonderful. Garnishing with wasabi is another characteristic of Jibu-ni.

Japanese

Traditional

Appetizers

Ingredients (2 servings)

150g Chicken (thigh)
4 pieces dried Shiitake (small size)
1 stick Fu (wheat gluten) raw
30g Carrot
4 Taro
1 bunch Spinach
2 Tbsp Potato or corn starch
300cc ◎Dashi broth (Kombu+bonito)
2 Tbsp ◎"Shiro-dashi" (White soy sauce with soup stock)
1 Tbsp ◎Sugar
1 Tbsp ◎Mirin
Optional Wasabi

Steps

Rehydrate the Shiitake, cut them in half, and cut the Nama-fu into bite-size pieces.

Slice the chicken at 45 degrees and coat with potato or corn starch. Then, peel the Taro and parboil.

Boil the spinach with salted water, soak in cold water, and cut into 3cm length pieces. Then, thinly slice the carrots.

Add ◎ to a saucepan and bring to a boil before adding the Nama-fu, Shiitake, Taro, carrot, and chicken to cook through.

Serve 4. on a plate with spinach on the side and pour the simmering sauce over it.

Point

Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.