Delicious Jibuni Stew with Shiitake

Kanazawa's specialty, "Jibu-ni," tastes best when using Forest-grown dried Shiitake. Use Kanazawa's regional "Sudare-fu." If you can't find fresh (raw) fu, you can substitute dried fu soaked in water. The combination of fu and Shiitake is also wonderful. Garnishing with wasabi is another characteristic of Jibu-ni.

Ingredients (2 servings)

  • 150g Chicken (thigh)
  • 4 pieces dried Shiitake (small size)
  • 1 stick Fu (wheat gluten) raw
  • 30g Carrot
  • 4 Taro
  • 1 bunch Spinach
  • 2 Tbsp Potato or corn starch
  • 300cc ◎Dashi broth (Kombu+bonito)
  • 2 Tbsp ◎"Shiro-dashi" (White soy sauce with soup stock)
  • 1 Tbsp ◎Sugar
  • 1 Tbsp ◎Mirin
  • Optional Wasabi



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.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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