Suitonjiru (すいとん汁)

Name: Suitonjiru
Total time: 52 min
Yield: 4
Cuisine: Japan
Ingredients: 100 g flour; 18 g katsuobushi; 120 g chicken fillet; 100 g daikon; 70 g carrot; 100 g pumpkin; 2 pcs green onion; 1 tbsp soy sauce; 1 pinch salt; 100 ml water (for dough); 1.3 l water (for broth)

Japan

Traditional Japanese soup with delicate dumplings made from dough, aromatic dashi broth and seasonal vegetables. The dish combines chicken fillet, daikon, carrot and pumpkin, seasoned with soy sauce and salt.

Ingredients

100 g flour
18 g katsuobushi
120 g chicken fillet
100 g daikon
70 g carrot
100 g pumpkin
2 pcs green onion
1 tbsp soy sauce
1 pinch salt
100 ml water (for dough)
1.3 l water (for broth)

Steps

Prepare the dough for the dumplings: sift the flour, pour in the water (for dough) and mix until a smooth soft dough forms. Cover with plastic wrap and let rest.
Slice the chicken fillet into 2 cm wide strips, and cut the daikon, carrot, and pumpkin into slices about 5 mm thick. Slice the green onion into 5 mm rings.
Make the dashi broth: pour the water (for broth) into a pot, bring to a boil, add the katsuobushi and steep for 1 minute, then strain.
Return the broth to the pot, bring to a boil, add the chicken fillet, skim the foam, then add the prepared vegetables (daikon, carrot, pumpkin) and cook for about 10 minutes until tender.
Form dumplings by taking a small amount of dough with a spoon and dropping them into the soup. Cook for another 5 minutes over low heat.
At the end of cooking, add soy sauce, a pinch of salt and, if needed, adjust seasoning. Serve garnished with the sliced green onion.