Kiuchi Taru Recipe

Marinate chicken

Pat chicken thighs dry with paper towels. In a bowl combine mirin (2 tbs), sake (2 tbs), light soy sauce (1 tbs), grated ginger (1 tsp), minced garlic (1 clove), salt (1 tsp) and black pepper (1/2 tsp). Add the chicken, turning to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Sear chicken

Heat a medium skillet over medium-high heat and add 1 tsp neutral oil. Remove chicken from marinade (reserve marinade) and sear skin-side down until skin is golden brown and crisp, about 4–6 minutes. Flip and sear the other side for 2 minutes. Remove chicken to a plate and set aside.

Make kombu dashi

In a 3–4 quart pot combine 4 cups water and kombu (4 g). Let soak 20 minutes if you have time. Slowly bring to just below a simmer over medium heat (do not boil). Remove kombu just before the water reaches a simmer.

Finish dashi with bonito

Once kombu is removed and the water is near simmer, add bonito flakes (10 g) and turn off heat. Let steep for 2–3 minutes until they sink, then strain the liquid through a fine sieve or cheesecloth into the pot—this is your dashi.

Season broth

Return dashi to a gentle simmer and add reserved chicken marinade, 2 tbs light soy sauce, 1 tbs mirin, 1 tsp rice vinegar and 1 tsp sugar. Taste and adjust (add a pinch more soy for saltiness or more mirin for sweetness).

Combine chicken with broth

Add the seared chicken (and any juices) back into the simmering broth. Reduce heat to low, cover partially, and poach gently until chicken is cooked through (internal temperature 165°F / 74°C), about 8–12 minutes depending on thickness. Remove chicken, let rest 5 minutes, then slice into 1/2-inch pieces or shred as desired. Keep broth simmering on low.

Prepare vegetables

While chicken poaches, prepare vegetables: slice shiitake mushrooms (4 oz), chop napa cabbage or bok choy (2 cups), slice scallions (2 stalks), make carrot ribbons (1/2 cup) and cube tofu (7 oz).

Cook vegetables in broth

Add the firmer vegetables to the simmering broth first: shiitake and carrots. Simmer 3 minutes, then add napa cabbage and tofu and simmer an additional 2–3 minutes just until vegetables are tender but still bright and tofu warmed through.

Finish with aromatics

Stir in 1 tsp toasted sesame oil and 1 tsp toasted sesame seeds. Add sliced scallions and cilantro/mitsuba (2 tbs) on top just before serving. Squeeze in 1 tsp yuzu or lemon juice to brighten the soup. Taste and adjust seasoning—add up to 1/2 tsp shichimi togarashi if you want heat.

Divide sliced or shredded chicken among 4 shallow bowls. Ladle hot dashi broth, vegetables and tofu over the chicken so the skin stays crisp if possible. Garnish with additional scallions, a sprinkle of sesame seeds and optional shichimi. Serve immediately with steamed rice or on its own as a comforting bowl.