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Tori Jibu-ni Chicken and Chinese Cabbage

Name: Tori Jibu-ni Chicken and Chinese Cabbage
Total time: 1 h 13 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 340 g boneless chicken thigh, skin on; 3 tbsp plain flour; 6 leaves Chinese (napa) cabbage; 1 tsp salt, for the blanching water; 300 ml cold water; 6 g kombu; 8 g dried bonito flakes (katsuobushi); 60 ml light (usukuchi) soy sauce; 60 ml mirin; 1 tbsp sugar; 2 tsp finely grated wasabi, or ground sansho pepper (or grated ginger)

Flour-coated chicken thigh tossed in a shallow bath of sweet soy dashi until the flour thickens it to a glaze, served over napa cabbage stewed in the same liquid, with a cone of wasabi; a Kanazawa classic named for its bubbling sound.

YieldServes 4
Hands-on40 min
Total1 h 13 min
Difficulty

Ingredients

main

340 gboneless chicken thigh, skin on
3 tbspplain flour
6 leavesChinese (napa) cabbage
1 tspsalt, for the blanching water

dashi

300 mlcold water
6 gkombu
8 gdried bonito flakes (katsuobushi)

simmering liquid

60 mllight (usukuchi) soy sauce
60 mlmirin
1 tbspsugar

garnish

2 tspfinely grated wasabi, or ground sansho pepper (or grated ginger)

Contains

Gluten
Soy
Fish
Mustard
Sulfites
Tuna
Bonito
Legumes (any)
Wheat
Rice
Cabbage family (any)
Cabbage
Horseradish
Wasabi
Mold-ripened and koji-fermented foods
Seaweed (any)
Kelp
Poultry and birds (any)
Chicken
Histamine (aged and fermented foods)
Alcohol

Taste

Heat
Sweet
Salty
Umami / savory
Richness / fat
Smoke
Aromatic spice

Texture

Tender-braised

Equipment

Stovetop

Season

Fall
Winter

Occasion

Weeknight

Effort

20–45 min active
1–3 hours total
Difficulty 2
Kid-friendly

Nutrition

Calories: low
Protein: moderate
Carbs: low
Fat: moderate
Fiber: low
Sodium: high

Budget

Budget: low

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Method

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