Cooked rice (ごはん / Gohan) 540ml
(Water for moistening hands: Water 200ml, Salt 1tsp)
Chicken thighs (boneless) (鶏もも肉 / Tori no momoniku) 3
Burdock root (ごぼう / Gobō) 2
Maitake (舞茸 / Maitake) 300g
Shirataki (白滝 / Shirataki) 3 pkg
Seri (Japanese parsley) (セリ / Seri) 3 bunches
Soup stock (だし汁/ Dashijiru) 12 cups
(Water 2500ml; Konbu 10cm;
Katsuobushi (Thickly shaved [厚削り / Atsukezuri]) 75g)
Salt (塩/ Shio) 1 1/2tsp
Sake (酒 / Sake) 50ml
Soy sauce (醤油 / Shōyu) 50ml
Shichimi tōgarashi (七味唐辛子 / Shichimi tōgarashi) To taste
＜How to Make＞
① Transfer freshly cooked rice to a mortar (suribachi) and then use a pestle (surikogi) to turn it halfway into a paste. Dampen your hands with salted water and form the rice into ping-pong-ball-size balls. These are called damako.
② Trim excess fat from the chicken thighs and then cut the meat into bite-size pieces.
③ Cut the burdock root into shavings and soak these in water for about 10 minutes to remove the bitterness. Tear the maitake into bite-size pieces. Cut the shirataki into bite-size pieces, place them in a strainer and pour boiling water over them. Allow the shirataki to drain and set it aside. Rinse the seri and cut it into 5cm lengths.
④ Prepare soup stock by soaking the konbu in the water for the stock for at least 1 hour. Begin heating the water with the konbu. Remove the konbu just before the water boils, then add the katsuobushi and keep heating until the water boils. Once the water boils, turn off the heat. Wait until the katsuobushi settles to the bottom of the pot, then strain out the katsuobushi. You can do this with a strainer lined with a paper towel. Add salt, sake, and soy sauce to the stock and bring it to a boil. Transfer stock to a donabe (ceramic pot specially designed for nabe), add the gobō and chicken, and begin to heat. Once the stock boils, add the maitake, shirataki, and damako, and simmer.
⑤ Once the chicken is cooked, serve in bowls. Add shichimi tōgarashi to taste.
Recipe Developed by: Machiko Tateno