Kagoshima Prefecture

Satsuma Jiru

Satsuma Jiru
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  • Image provider: Kagoshima Prefecture

  • Image provider: Kagoshima Prefecture Tourism Federation

  • Image provider: Kirishima City Health and Welfare Department Health Promotion Division


Ingredients (For 4 persons)

  • oil 1 tsp.
  • Chicken thigh meat (cut into small pieces) 60 g
  • Dried shiitake mushrooms (rehydrated and shredded) 4 g
  • Konnyaku (konnyaku) (cut into strips) 60g
  • Small burdock root 60g
  • Carrot (cut into 0.5cm pieces) 60g
  • Daikon radish (cut into 0.5cm pieces) 80g
  • Dashi stock (shiitake mushroom stock + water) 800cc
  • Taro (cut into 1 cm wide chunks) 120g
  • Nama-age (diced) 60g
  • Barley miso 60 g miso
  • brown sugar a pinch
  • sake a pinch
  • Green onion, cut into small cubes as needed

How to cook

  • 1. Wash and rehydrate dried shiitake mushrooms. Use the water as broth.

  • 2. Heat oil in a pan and saute chicken and shiitake mushrooms, then konnyaku, burdock root, carrot, radish and other hard vegetables in this order.

  • 3. Add broth to 2, then add taro and namaage, and bring to a simmer.

  • 4. When vegetables are cooked, add miso and other seasonings and season to taste.

  • 5. Serve in bowls and garnish with green onions.

Recipe Arrangements

provider : Kagoshima School Dietitians Association

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.