日本の伝統的な和食材を世界に共有する和食材ポータルサイト「わくう帖」

“Kabocha (pumpkin) and shiratama (rice-flour dumplings) clear broth soup,” a gentle flavored dish to enjoy in the fall

Ingredients (for 2 servings)
Approx. 50g (1.76 oz) kabocha, green pumpkin / approx. 50g shiratama, rice-flour / approx. 25g (1 oz) minced chicken / 2 cups broth / about 3 cm square sheet of konbu, kelp / ginger sauce, to taste / sake, to taste / light soy sauce, to taste / starch, to taste / stems of mitsuba, to taste,cow parsley / zest of yuzu, to taste, Japanese lime (yellow in fall & winter, ao-yuzu (blue-yuzu) in spring & summer)

※If you’re short on time, you can skip steps #1 and #2, and still enjoy delicious kabocha and shiratama dumplings.

1. Lightly marinate minced chicken with ginger sauce, sake and light soy sauce, pan-fry until water evaporates, then add starch-water mix and stir.

2. Shape mixture into appropriate sized balls with a spoon or by hand.

3. In a separate pot, mix the bonito and kelp to make a broth and let simmer while you prepare the dumplings.

4. Carve kabocha into large slices after removing seeds. Boil, remove skin and strain with a spatula.

5. Mix shiratama powder and kabocha.

6. Wrap the chicken meatballs with the shiratama-kabocha mix and make dumpling-shaped balls. Put a little bit of kelp in the pot and slowly boil the dumplings (approximately 10 minutes) and place them in your bowl. Pour the warmed broth, and add parboiled stems of mitsuba and yuzu zest and serve.

Cooking expert – Ms. Hiroko Takiguchi

Ms. Takiguchi is a cooking expert who continues to play an active role in creating recipes for her popular café, called “MAME-HICO” in Sangenjaya, Shibuya, as well as being a cooking class lecturer in various locations. She is dedicated to creating broth recipes without the use of any chemical seasoning.