Serve this hot on a blustery day with rice and Japanese pickles or daerk bread and a green salad. From Elizabeth Andoh's classic "At Home With Japanese Cooking". I substitute a little firm tofu (unblanched) for the konnyaku; it's not the same, but adds some bulk. Use bone-in chicken, the bones are important for a rich stock.
Rating: 0 Created: Jan 13, 2014 8:40:06 PM |
from Food.com: Asian Recipes http://www.food.com/recipe/chicken-and-potato-soup-satsuma-jiru-512066
No comments:
Post a Comment