"Jibu-ni" is a traditional local dish that comes from Kanazawa City in Ishikawa Prefecture. It is said that the name of the dish either came from a historical figure, or from the sound of bubbling stew, which is "jibu jibu" in Japanese onomatopeia. The traditional recipe uses duck meat and various seasonal vegetables, but the recipe we're introducing to you today is a simpler version, which uses chicken and taro (satoimo). With a gentle taste and a dash of sweetness, jibu-ni will be quick to warm you up and win your heart.
Nutrition per Serving
- 6.35 oz Taro (Satoimo)
- 5.29 oz Chicken fillet
- 4 pieces Green beans
- as needed Flour
- 1.27 cup Dashi
- 1 tbsp Soy sauce
- 1 tbsp Mirin (sweet sake)
Slightly cut off the top and bottom parts of the taro. Peel the skin thickly to create a hexagonal shape. Put them in a pot with lots of water and boil for about 5 minutes. Wash with cold water afterward. * This cutting technique is called "roppomuki." The hexagonal shape gives the taro more surfaces than cutting them into squares. Doing so makes them harder to fall apart when being boiled. The hexagonal shape also makes them more aesthetically pleasing.
Regarding step 1, depending on the shape of the taro, you might find it difficult to cut them into hexagons. In this case, you can just peel off the skin and cut them into a shape as close to a hexagon as possible.
Cut the chicken fillet into bite-sized pieces, and sprinkle with flour. String the green beans and divide them into 4 equal parts.
Boil ingredients A in a pot, add taro and the chicken fillet and simmer until tender. Add green beans and simmer quickly.