Jabu (Simmered Chicken, Tofu, and Vegetables)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 13
About this dish
Despite a name linked to the liquid that tofu and vegetables release, this simmer from central and eastern Tottori ends with only a shallow layer of broth in the pot.
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Chicken thigh, firm tofu, burdock, carrot, shiitake, fried tofu pouch, konjac, and Japanese leek cook together in a small amount of soy-seasoned dashi, and the pieces are plated whole rather than ladled like soup.
Ingredients
Instructions
- 1
Cut 200g chicken thigh into 3cm pieces.
Cut 350g tofu into 3cm cubes and drain for 10 minutes. Pour hot water over 1 aburaage sheet to remove excess oil, then slice it 1cm wide.
- 2
Shave 100g burdock thinly, soak in cold water for 5 minutes, and drain.
Slice 100g carrot and 6 shiitake 5mm thick. Tear 250g konjac into bite-size pieces, blanch 2 minutes, and cut 100g leek into 3cm lengths.
- 3
Heat 10g oil in a wide pot over medium heat and stir-fry the chicken for 5 minutes.
When all surfaces are opaque, add burdock, carrot, shiitake, and konjac and cook for 4 minutes more.
- 4
Add 200ml dashi, 30ml sake, 20g sugar, and 50ml soy sauce and bring to a boil.
Cover with a drop lid and simmer over medium-low for 10 minutes, until burdock and carrot are nearly tender.
- 5
Add tofu and aburaage and simmer for 6 minutes, spooning broth over them.
Confirm the chicken center reaches 75C, add leek, and cook 2 minutes. Fold gently from the bottom so tofu stays intact, then divide solids and the modest broth among four bowls.
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
鳥取県栄養士会 · Checked: 2026-08-11
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