Takasaki Zakuni
Quick answer
- Total time
- 85 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 16
About this dish
Takasaki zakuni looks like kenchin-jiru, but the vegetables are never fried; soaked dried squid and its soaking liquid supply the savory depth instead.
Read more
In Gunma it appears at New Year, Setsubun, Ebisu-ko, and household festivals, and one story says oil was left out of wedding versions so the couple would not separate like oil and water.
Ingredients
Instructions
- 1
Cut 1 dried squid finely and soak in 500ml dashi for 30 minutes.
Blanch burdock, taro, and konjac separately for 3 minutes, then cut them and the carrot, daikon, shiitake, chikuwa, and naruto to 1cm.
- 2
Combine every solid except taro and starch with squid liquid and the remaining 1500ml dashi.
Simmer 20 minutes until daikon and burdock soften.
- 3
Add taro and cook 10 minutes, then add soy sauce, mirin, sake, salt, and sugar and cook 5 minutes more, until taro cuts easily and seafood is piping hot.
- 4
Take 6 tablespoons of broth from the pot and let it cool.
Mix in 3 tablespoons potato starch, stir the mixture back into the pot, and boil for 2 minutes. Remove from the heat when the broth lightly coats the back of a spoon.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
NPO法人群馬の食文化研究会 · Checked: 2026-08-11
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