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Satsuma-jiru (Chicken and Vegetable Miso Soup)
Serves 4 · About 35 min
A regional dish from Kagoshima: a hearty miso soup of chicken thigh simmered with daikon, carrot, burdock and sweet potato.
① Cut the meat and vegetables→② Stir-fry the chicken→③ Simmer with water and dashi→④ Dissolve the miso
What to buy
Meat
Vegetables
Tofu & konnyaku
Seasonings & dry goods
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How to make it
1
Cut the meat and vegetables
- Cut the chicken into 2 cm cubes
- Peel the daikon and cut into quarter-rounds 5 mm thick. Peel the carrot and cut into quarter-rounds 3 mm thick too
- Lightly scrape the skin off the burdock with the back of the knife and cut diagonally into slices 3 mm thick
- Cut the sweet potato with the skin on into rounds 1 cm thick (half-moons if big)
- Soak the burdock and sweet potato in a bowl of water for 5 min, then drain in a colander
- Tear the konnyaku into pieces about 2 cm with a spoon. Cut the long green onion into 1 cm pieces
How to tell it's doneEverything is cut. Wash the cutting board and knife well after touching the chicken before cutting the vegetables (or cut the vegetables first).
2
Stir-fry the chicken
- Heat 2 tsp vegetable oil in a pot over medium heat
- Add the chicken and stir-fry 2–3 min
- Add the vegetables (except the long green onion) and konnyaku and stir-fry 1 min
How to tell it's doneThe outside of the chicken has all turned whitish, and the vegetables are coated with oil.
3
Simmer with water and dashi
- Add 700 ml water and 1 1/2 tsp dashi granules and turn to medium heat
- When it boils, skim off the foam (scum) on the surface with a ladle and throw it away
- Turn to medium-low heat and simmer about 12 min
How to tell it's doneA bamboo skewer goes easily into the daikon and sweet potato. Cut open the biggest piece of chicken: the inside is white, not pink.
4
Dissolve the miso
- Turn off the heat for a moment, and dissolve 3 tbsp miso in a ladle and stir it in
- Add the long green onion and heat over low heat for 1–2 min. Turn off the heat before it boils
- Taste it. If too weak, add miso 1 tsp at a time
ReadyThe long green onion is soft, and there are no lumps of miso left.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The sweet potato fell apartYou boiled it hard over high heat in step 3. Turn down to medium-low heat once it boils.
The burdock or daikon is hardNot simmered long enough. Simmer 3 min more at a time until a bamboo skewer goes in, then add the miso.
The flavor is weakNot enough miso. Add 1 tsp at a time and taste each time.
The soup is cloudy and bitterYou didn't skim the scum in step 3. Skim off the foam once it boils.
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