Japanese cuisine · Soups & Stews

Satsumajiru

A miso stew from Kagoshima with chicken, sweet potato, carrot and daikon, mild and filling.

Ingredients · for 4 servings

• 400 g boneless chicken thigh
• 500 g sweet potatoes
• 300 g daikon radish
• 2 carrots
• 200 g shiitake mushrooms
• 1 leek
• 1.2 l dashi
• 5 tbsp miso paste
• 2 tbsp sake
• 1 tbsp sesame oil
• 1 tsp shichimi togarashi (or chili flakes)

Instructions

1. Cut the chicken thigh into 3 cm pieces, peel the sweet potatoes and cut into 3 cm cubes, then place these in cold water for 10 min. so they don't discolor.
2. Peel the daikon and carrots and cut into thin quarter rounds, slice the shiitake and cut the leek into rings.
3. Heat sesame oil in a large pot and sauté the chicken over medium heat for 5 min. until white all over with light browning.
4. Add daikon, carrots and shiitake, sauté for 3 min., deglaze with the sake and pour in the dashi; cover and simmer for 15 min., skimming off the foam.
5. Add the drained sweet potato cubes and cook uncovered for another 10 min. until soft but not falling apart.
6. Dissolve the miso paste smooth in a ladle of hot broth, stir in along with the leek, do not let it boil again and serve hot sprinkled with shichimi togarashi.