Japanese Mustard Spinach and Baked Wheat Gluten Miso Soup
Cabbage, Onion, Carrot and Spinach Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
45 min
Instructions
Step 1
Rinse the chicken thigh well, cut into bite-size pieces, and place in boiling water. Once the surface turns white, transfer to cold water, drain, and set aside. Cut the burdock root (skin on) into 1½-inch (about 3-4 cm) pieces. Cut the carrot and lotus root into about 1½-inch (about 4 cm) lengths, then cut each piece lengthwise into 4–6 wedges. Cut the small turnips into halves or quarters. Boil the spinach whole without cutting.
Step 2
In a pot, combine the vegetable dashi packets and water and bring to a boil. Simmer for 2–3 minutes, then remove the dashi packets.
Step 3
In a separate pot, melt the butter and sauté the vegetables [A]. Pour in the prepared dashi from Step 2, then add the chicken. Simmer over low heat for 10–20 minutes, skimming off any foam as it rises. Add the turnips and continue to simmer gently. If the liquid reduces too much, add water as needed.
Step 4
Serve in bowls, sprinkle with black pepper, and top with the cooked spinach.
Tip
This comforting dish highlights the natural umami of root vegetables, which enhances the depth and flavor of the soup.
