Delicious Jibuni Stew with Shiitake
If you get Kanazawa's regional dish, the Jibuni stew, at a local store there, they use Shiitake from China which doesn't taste as delicious. Make it at home with dried Shiitake grown on natural tree logs in Japan for the best taste!
Use Kanazawa's regional "Sudare-fu."
If you can't find fresh (raw) fu, you can substitute dried fu that has been soaked in water.
dried Shiitake (small size)
Fu (wheat gluten) raw
Potato or corn starch
◎Dashi broth (Kombu+bonito)
◎"Shiro-dashi" (White soy sauce with soup stock)
Rehydrate the Shiitake, cut them in half, and cut the Nama-fu into bite-size pieces.
Slice the chicken at 45 degrees and coat with potato or corn starch. Then, peel the Taro and parboil.
Boil the spinach with salted water, soak in cold water, and cut into 3cm length pieces. Then, thinly slice the carrots.
Add ◎ to a saucepan and bring to a boil before adding the Nama-fu, Shiitake, Taro, carrot, and chicken to cook through.
Serve 4. on a plate with spinach on the side and pour the simmering sauce over it.