Many traditional dishes born in Japan’s formative Edo Period still endear in the country today. And they’re found everywhere, like on the central coast of Honshu Island in the historic Ishikawa Prefecture where Japan’s culinary arts are spread from Michelin-starred ryokans to 300-year old food markets. Where better to look for a recipe close to hearts of those who call Ishikawa home?
Jibuni is a soulful dish where a wan (bowl) of meat (usually duck or chicken) is coated with katakuriko (starch) and herbs, such as seri (Japanese parsley), simmered in dashi and topped with wasabi.
Though we aren’t able to explore Ishikawa right now while we wait for international travel to get the green light once more, we can hop into the kitchen and let our taste buds do the travelling for us. That’s why we’ve sourced an easy-to-follow recipe for Jibuni so you can master it at home. And while katakuriko is an essential ingredient that coats and keeps the flavour of meat whilst moderately thickening the soup, flour can be used as an alternative to recreate the dish at home.
And when you do finally get to Ishikawa, note that you can taste traditional Jibuni at Hacchouya, which has four branches including one located just two minutes from Kanazawa Station. Kanazawa is said to have the largest number of oden restaurants in Japan which specialise in one-pot dishes, a typically authentic local winter taste and one which is recommended for those visiting pre/post ski.
This recipe serves 4.
Ingredients
- 2 pieces chicken or duck thigh (boneless)
- 1 block grilled tofu
- 4 shiitake mushrooms
- Handful snow peas
- 1/2 carrot
- 460g dashi (if powdered then add 460ml boiling water)
- 150ml mirin
- 2 tablespoons sugar
- 90ml soy sauce
- 30g plain flour
Method
- Slice meat into 8 slices, chop tofu into 8 small cubes, cut carrot into 1cm rounds.
- Parboil the carrot and snow peas.
- Combine the dashi, mirin, sugar, soy sauce in a pan and place over medium heat until it begins to boil.
- Cover the meat slices in flour and add to the pan.
- Once the colour of the meat changes, add the tofu, mushrooms and carrot, simmering for 6 minutes over a medium-high heat.
- Lightly coat the snow peas with the soup and serve.
- Suggestion: garnish with wasabi.
Image supplied by Kanazawa City.
