Jibu-ni is a representative of Kaga ryouri, the regional cuisine of Kanazawa in Ishikawa prefecture, on the west coast of Japan. It spread from samurai families in the Edo period (1603-1868) and eventually reached the common folk, becoming a popular local dish. Its distinctive taste took root in Kanazawa and has been passed down until today.
Duck is the traditional main ingredient, though chicken is now a common substitute. The meat is covered with flour, which locks in the mouthwatering umami flavour, as well as thickening the broth. When cooked at home, it’s common to serve the meat in a bowl with some boiled greens, pour the broth over it all and garnish with wasabi. You can also fill this dish up by adding veggies such as welsh onion, mushroom and carrot to the pot. Fu (wheat protein) is another common and hearty addition. We went for deliciously simple in the recipe below, but feel free to experiment and make it your own!
Simple Chicken Jibu-ni
- 300 g chicken thigh meat or duct
- cut, dried wakame to taste
- flour as needed for coating
- 1 stalk green onion to garnish
- ½ tsp grated ginger (A)
- 1 pinch salt (A)
- 1 pinch pepper (A)
- 2 cups dashi (B)
- 1 tbsp sake (B)
- 2 tsp soy sauce (B)
- 1 tsp sugar (B)
- Cut the chicken into bite-sized pieces. Rub (A) into the chicken and coat with flour.Thinly slice the green onion.
- Put (B) in a pot and bring to a boil. Add the chicken and simmer over medium heat for 3 minutes.
- Add the wakame and simmer over low heat for another 5 minutes.
- Add the sliced green onion, turn off the heat and dish out into bowls, drizzling with desired amount of broth.