Simple Chicken Jibu-ni


This yummy nimono can be ready in just 15 minutes! A simple and delicious Japanese recipe for a busy weeknight!

  2  people
Ready In min (Prep   + Cook 

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!

Chicken (or duck) thigh meat . . . 300 grams
Cut, dried wakame . . . to taste
Flour . . . as needed for coating
Green onion . . . 1 small stalk (to garnish)
(A) Grated ginger . . . 1/2 teaspoon
(A) Salt . . . a pinch
(A) Pepper . . . a pinch
(B) Dashi broth . . . 2 cups
(B) Sake . . . 1 tablespoon
(B) Soy sauce . . . 2 teaspoons
(B) Sugar . . . 1 teaspoon

Cut the chicken into bite-sized pieces. Rub (A) into the chicken and coat with flour.
Thinly slice the green onion.

Step 1

Put (B) in a pot and bring to a boil. Add the chicken and simmer over medium heat for 3 minutes.

Step 2

Add the wakame and simmer over low heat for another 5 minutes.

Step 3

Add the sliced green onion, turn off the heat and dish out into bowls, drizzling with desired amount of broth.