Hachinohe Senbei-Jiru

Hachinohe Senbei-Jiru, adapted from the MAFF regional recipe for Aomori. Ingredient amounts and cooking instructions are provided below.

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Method

4 clear steps

1
Cut the chicken into bite-size pieces. Shave the burdock and carrot; cut the shirataki into 3–4 cm lengths and slice the leek diagonally. Rehydrate and slice the tofu; rehydrate and cut the wheat gluten.
2
Sear the chicken until its surface changes color. Add it and the burdock to 2 L of hot water and simmer gently. Add the shirataki, raise the heat briefly and skim scum without removing all the flavorful fat.
3
Add the tofu and carrot and continue simmering. Add the wheat gluten and, once the vegetables are tender and the chicken reaches 74°C, season with soy sauce, sake, miso and salt.
4
Add the leek and break in only the crackers needed for the portion being eaten. Simmer until softened but still pleasantly chewy; optional mushrooms may be added as the source suggests.

Japan

Hachinohe Senbei-Jiru, adapted from the MAFF regional recipe for Aomori. Ingredient amounts and cooking instructions are provided below.

Loading kitchen…

4 clear steps

1
Cut the chicken into bite-size pieces. Shave the burdock and carrot; cut the shirataki into 3–4 cm lengths and slice the leek diagonally. Rehydrate and slice the tofu; rehydrate and cut the wheat gluten.
2
Sear the chicken until its surface changes color. Add it and the burdock to 2 L of hot water and simmer gently. Add the shirataki, raise the heat briefly and skim scum without removing all the flavorful fat.
3
Add the tofu and carrot and continue simmering. Add the wheat gluten and, once the vegetables are tender and the chicken reaches 74°C, season with soy sauce, sake, miso and salt.
4
Add the leek and break in only the crackers needed for the portion being eaten. Simmer until softened but still pleasantly chewy; optional mushrooms may be added as the source suggests.