Chicken and Potato Soup (Satsuma-Jiru)

May 29, 2023May 29, 20230 2
Traditional Japanese Chicken and Potato Soup (Satsuma-Jiru) recipe for a warm, hearty meal
in Soup

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Very easy

Rating

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Ingredients

2 small chicken breast halves , with skin and bone
1 tablespoon sake
1 -3 small whole new potato , peeled ( Or sato-imo , Japanese country potatoes , if available )
2 -3 inches daikon radishes ( Japanese white radish , about 4 ounces , or 2 small turnips )
1 small carrot
1/2 cake Konnyaku ( gelatinous cake made from a tuberous vegetable ) ( optional )
3 1/2 - 4 cups water
1 1/2 tablespoons sendai miso ( dark bean paste )
1/2 teaspoon mirin

Nutrision Information

Servings Per Recipe
4
Calories
200
Sugar
4g
Fat
3g
Chicken and Potato Soup, also known as Satsuma-Jiru, is a traditional Japanese soup that is commonly eaten during the colder months to help warm the body. This hearty soup is made with chicken, potatoes, daikon radishes, and carrots, as well as konnyaku (optional), a gelatinous cake made from a tuberous vegetable. The flavors of the soup are enhanced with sendai miso, a dark bean paste, and mirin, a sweet rice wine. This soup is easy to prepare and can be made in under an hour, making it a great weeknight meal option.

Instructions

1.Rinse the chicken breasts under cold running water and pat dry with paper towels.
2.Cut the chicken breasts into bite-sized pieces and place them into a pot with the sake and 1 1/2 cups of water.
3.Bring the pot to a boil over high heat and skim off the scum that rises to the surface.
4.Reduce the heat to low and simmer the chicken for 15 minutes.
5.While the chicken is cooking, prepare the vegetables by peeling and slicing the daikon radishes and carrots into rounds, cutting the potatoes into quarters, and cutting the konnyaku into small pieces (if using).
6.After the chicken has simmered for 15 minutes, remove it from the pot and set it aside.
7.Add the vegetables to the pot along with the remaining water and bring to a boil.
8.Reduce the heat and cook until the vegetables are tender, about 10-15 minutes.
9.In a small bowl, mix the sendai miso and mirin together with a little water to make a paste, then stir this paste into the pot of vegetables.
10.Add the chicken back into the pot and simmer for another 5 minutes.
11.Serve hot and enjoy!

PROS

This soup is a hearty and comforting meal that is perfect for cold weather.

The chicken provides a good source of protein, while the vegetables add nutrients and fiber to the dish.

This recipe is easy to prepare and can be made in under an hour.

CONS

This recipe contains miso, which is high in sodium.

Konnyaku, while optional, may be hard to find in some areas.

HEALTH & BENEFITS

This soup is a good source of protein, fiber, and nutrients from the vegetables.
The daikon radish and konnyaku may have potential health benefits due to their high fiber content.
However, the miso in this recipe is high in sodium and should be consumed in moderation as part of a balanced diet.

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