Tori no Jibuni - Kanazawa Chicken Stew

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 450 gram boneless skinless chicken thigh
  • katakuriko (potato starch) or cornstarch
  • 1 bunch (~ 200 gram) of spinach
  • 8 (~ 150 gram) fresh shiitake, remove stems
  • 100 gram carrot, thin slices
  • 300 gram atsuage (fried tofu), bite-size pieces
  • 1 naganegi (Japanese leek) or 4 scallions, thin slices
  • Soup stock
  • 2 cup (500 ml) dashi stock (or 500 ml water + 1.5 tablespoon dashi granules)
  • 200 ml sake
  • 8 tablespoon soy sauce
  • 8 tablespoon mirin
  • 2 tablespoon sugar
  • Accompaniment
  • wasabi


  1. Slice chicken diagonally into thin bite-size pieces and coat each piece with katakuriko.
  2. Blanch spinach for 30 seconds, then cool them down in cold water. Gently squeeze water out from the spinach and cut into 2-inch long.
  3. Add all soup stock ingredients into a pot. Add shiitake, carrot, and tofu into the pot and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, or until the vegetables are cooked through.
  4. Add chicken pieces, one at a time, ensuring that each piece is completely submerges in the soup. Cook for 2-3 minutes, or until the chicken is cooked through. You will notice that the soup will thicken as more and more chicken pieces are added into the pot.
  5. Add the leek/scallions into the pot and cook for about 30 seconds. Turn off heat and transfer to a serving bowl.
  6. Add spinach into the serving bowl, and serve the jibuni with some wasabi on top.

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