Satsuma-jiru (さつま汁 (Satsuma-jiru))
Overview
Satsuma-jiru is a hearty chicken and vegetable miso soup from Kagoshima in southern Kyushu. Pieces of chicken on the bone, traditionally the flavourful local free-range jidori chicken, are simmered in water or dashi to make a rich broth. Root vegetables are added: daikon, carrot, burdock and taro, along with konnyaku, shiitake and deep-fried tofu. When everything is tender, the soup is seasoned with the slightly sweet barley miso typical of Kagoshima and finished with chopped spring onion and a pinch of shichimi pepper. It is filling, savoury and warming.
History
Satsuma is the old name of the Kagoshima region, and the soup is one of its best-known local dishes. A popular story says that the samurai of the Satsuma domain enjoyed cockfighting and cooked the losing birds in a pot with vegetables and miso. It is a favourite winter dish, cooked in large pots for community events and school lunches, and it was chosen as one of the hundred best local dishes of rural Japan.
Main ingredients
Chicken, daikon, burdock, taro, konnyaku, barley miso. The soup is built on chicken and miso broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Barley and grains soups · More soups from Japan
Recipe
Method
- 115 min
Simmer the chicken in the water or dashi for 15 minutes, skimming.
- 215 min
Add the burdock, carrot, daikon, taro and konnyaku and cook for 15 minutes.
- 33 min
Add the tofu and cook for 3 minutes.
- 4
Dissolve the miso in a ladle of broth and stir it in without boiling.
- 5
Serve with spring onion and shichimi.
- ✓
Serve. About 55 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
