Japanese Satsuma-jiru | Warming Sweet Potato Chicken Soup
(0)
35 min
Quick
Kifli Kukták
A hagyományos dél-japán konyha melengető remeke, ahol az aranyszínűre pirított csirkecomb édesburgonyával, selymes shiitake gombával és sárgarépával fő lassú tűzön gazdag húslevesben. A végén lágyan elkevert sötét miso paszta és pirított szezámolaj mély, telt umami ízt kölcsönöz a forró levesnek. Tökéletes, tápláló őszi fogás, amely testet-lelket felmelegít.
Preparation method
Preparation
Clean the chicken thigh fillets and dice them into bite-sized pieces of about 2.5–3 cm. Peel the sweet potatoes and carrots, then cut them into half-moons or small rustic chunks. Remove the stems from the shiitake mushrooms and slice the caps finger-thick. Peel and finely grate the fresh ginger, and thinly slice the spring onions for serving.
Cooking
Heat the sesame oil in a deep pot over medium heat. Add the diced chicken thigh fillets and grated ginger, then sauté for 4–5 minutes until the chicken turns white and takes on a light golden color.
Add the sweet potatoes, carrots, and shiitake mushrooms to the meat. Toss thoroughly for 2 minutes so the fragrant oil coats the vegetables, then pour in the chicken stock and soy sauce. Bring the soup to a boil, then reduce the heat and simmer covered for 15–18 minutes, until the sweet potatoes and carrots are completely tender.
Chef's tip
Satsuma-jiru is a traditional dish from Kagoshima, where darker awase or red miso paste yields the deepest, most distinctive flavor, but light shiro miso also produces a mild, smooth result.
If you want to make the soup even heartier, you can also serve it with a small bowl of steaming jasmine or sushi rice.
Ingredients
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Kifli Kukták
