TUI
TU SHIBUI NU SHIMUN (Chicken Soup with Squash)
1
Roaster chicken, cut into 2-inch pieces lbs.
2 lb winter melon (togan)
2-3 strips nishimi kubu (nishime konbu)
2 tsp. salt
2-3 thumb-size pieces ginger, thinly sliced
2 carrots cut in chunks
2 cans (14.5 oz.) chicken broth
2 Tbsp. sake (optional)
2 Tbsp. mirin (optional)
Shoyu (optional)
Green onions, minced
Mustard cabbage, blanched and sliced
2 lb winter melon (togan)
2-3 strips nishimi kubu (nishime konbu)
2 tsp. salt
2-3 thumb-size pieces ginger, thinly sliced
2 carrots cut in chunks
2 cans (14.5 oz.) chicken broth
2 Tbsp. sake (optional)
2 Tbsp. mirin (optional)
Shoyu (optional)
Green onions, minced
Mustard cabbage, blanched and sliced
Peel winter melon, cut and remove seeds. Cut in 2-inch cubes. Wash nishimi kubu to remove any sand or salt. Tie knots loosely 3 inches apart. Cut between the knots. Add just enough water to barely cover the chicken pieces, add salt, bring to boil. Lower heat, cover and simmer for 30 minutes. Add carrot and ginger slices, cook over medium heat for 15 minutes. Add winter melon, nishimi kubu, chicken stock, sake, mirin, season to taste, cover and boil for 15 minutes. Turn off heat and let stand for 15 minutes. Garnish with green onions and/or mustard cabbage.
Note: About 3 pounds of chicken thighs with bones may be substituted for the roaster.