Chicken and Potato Soup


Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Japanese Cooking

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

  • About

A rich, hearty soup thickened with dark bean paste, Satsuma-jiru was born out of an acquaintanceship with European stews dating from sometime around the seventeenth century. Both chicken and pork versions appear on menus in Japan today, though the former is more common, and I think tastier.

Served piping hot with rice and pickles or dark bread and a green salad, it’s wonderful on a cold and blustery day.