Hittsumi (Hand-Torn Wheat Dumpling Soup)

Name: Hittsumi (Hand-Torn Wheat Dumpling Soup)
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: bread flour 500 g; water for dough 370 ml; boneless chicken thigh 225 g; carrot 150 g; burdock root 150 g; Japanese green onion 180 g; dashi stock 2000 ml; sake 1 tbsp; soy sauce 6 tbsp

Quick answer

Total time: 80 min
Level: Medium
Servings: 8 servings
Ingredients: 9

About this dish

Each piece is stretched so its edges go thin and tender while the center stays slightly thicker and springy, giving two textures in one bite.

Hittsumi comes from southern Aomori, and the name points to the pulling and pinching of dough rather than rolling and cutting noodles. The rested bread-flour dough is torn straight into dashi with chicken, burdock, carrot and green onion.

Ingredients

servings

IngredientAmount

boneless chicken thigh

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Instructions

6 steps

1

Mix 500g bread flour with 330ml water using chopsticks.

Add the remaining water one tablespoon at a time until the dough gathers, knead 8 minutes, cover, and rest 30 minutes at room temperature.
2

Cut chicken to 2cm, carrot to 4mm half-moons, burdock diagonally to 3mm, and green onion to 1cm.

Soak cut burdock in cold water for 5 minutes and drain.
3

Bring dashi, burdock, and carrot to a boil in a large pot.

Simmer 8 minutes, add chicken and sake, skim, and cook 6 to 8 minutes until the chicken center reaches 75C.
4

With lightly wet hands, take bite-size portions of dough.

Stretch edges to 1 to 2mm while leaving the center about 3mm thick, tear to 5cm lengths, and drop one at a time into the boiling broth.
5

After each addition, sweep the pot bottom gently with a ladle so pieces do not stick.

Once all pieces float, simmer 4 minutes more and split the thickest one to confirm no dry flour remains.
6

Add 6 tablespoons of soy sauce and the scallion and boil for 2 minutes.

Once the dough, chicken, and vegetables are evenly distributed, divide among warm bowls.