Country-Style Chicken Soup

Name: Country-Style Chicken Soup
Yield: Serves 4
Cuisine: Japan
Ingredients: 2 ounces carrot, peeled and cut in 1½- by ¼-inch julienne strips; 3 ounces daikon (Japanese white radish), peeled and cut like carrots; 2½ tablespoons sbiro miso (light fermented bean paste); 1 slender scallion, trimmed and chopped fine (green and white parts); 1 large chicken breast, 5–6 ounces with skin and bones removed; 1 teaspoon saké (Japanese rice wine) pinch salt; 1 piece abura agé (fried bean curd), about 2½ by 4½ inches; 3½ cups dashi (basic sea stock); 1 teaspoon mirin (syrupy rice wine); 1 teaspoon usukuchi shōyu (light soy sauce)

Kashiwa-Jiru

Preparation info

Serves
4

Difficulty
Easy

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

Brimming with tasty bits of chicken, fried bean curd, and vegetables, this filling chowderlike soup is thickened with mellow bean paste. The Japanese would make a light meal of this by adding steamed rice and pickles to the menu; you might translate that to read a hot, crusty peasant loaf and a tossed green salad.

Ingredients

1 large chicken breast, 5–6 ounces with skin and bones removed
1 teaspoon saké (Japane

Asia
Japan
Main course
Soup

Method

Holding the knife diagonal to the cutting board, slice the chicken breast across the grain into thin, broad slices. You may find it easier to use partially frozen meat. Stack several of these slices at a time and cut lengthwise to yield fairly uniform strips approximately 1½ inches long and