Japan
Tokushima Soba-Gome Zosui, adapted from the MAFF regional recipe for Tokushima. Ingredient amounts and cooking instructions are provided below.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Fine-mesh strainer · Food thermometer
4 clear steps
Boil the groats in about 8 times their volume of water for 10–15 minutes. Rinse and drain; the source notes they become about 4 times their starting weight.
Soak the anchovies in the measured stock water in the refrigerator overnight. Rehydrate and slice the mushrooms; add the strained soaking liquid to the stock, bring to a boil and remove the anchovies after 2–3 minutes.
Skin and dice the chicken into 1 cm pieces and rub with sake. Cut the carrot into thin quarter-rounds, rinse salt-rubbed konnyaku and slice into 2 cm strips, and halve and slice the fish cake.
Add the chicken, carrot, konnyaku, fish cake and mushrooms to the stock and simmer for about 10 minutes, until the chicken reaches 74°C. Season with soy sauce and mirin, add the cooked groats and heat through. Garnish with sliced spring onions.
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