Flavorful Chicken Miso Soup (Torijiru Recipe)

By Sudachi · 45 min

Ingredients

Instructions

1. Peel the skin off the 300 g chicken thigh and cut the meat into bite-size pieces.
2. Put 1 tbsp oil in a large cold pot and lay the chicken skin flat side down. Heat on low to medium-low, slowly rendering the fat, until golden underneath. Flip and crisp the other side.
3. Move the crispy skin to a plate lined with kitchen paper.
4. In the same pot, raise the heat to medium and sear the chicken meat until no pink is visible.
5. Add ½ onion, 1 garlic clove, ½ tbsp ginger and ¼ tsp salt. Fry until the onion is slightly softened.
6. Add 1 burdock root, 1 carrot and ⅓ daikon. Stir-fry for 2–3 minutes.
7. Add 1 bunch enoki, 1 naganegi leek, 1 litre dashi and 1 tbsp sake. Bring almost to a boil, then lower the heat, cover and simmer until the root vegetables are tender.
8. Meanwhile, cut the crispy chicken skin into thin strips.
9. Turn off the heat and stir in 1 tsp soy sauce. Put 4 tbsp miso in a strainer or ladle, dip it into the broth and whisk until dissolved into the soup.
10. Ladle into bowls and top with chopped green onion and the crispy skin strips.

Summarized from Sudachi's video. Watch it for the details.

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