I teach a very diverse population. A few of the students are 100% Japanese or Philipino or Chinese or more, but most are made up of combinations of these and many other nationalities. Occasionally, students bring me samples of food from their culture.
This past week, because it was the last week of school, I got more of these gifts. One student brought a container of this soup to try, still warm from the stove. It was delicious! I especially liked the knotted pieces of konbu. Click on the picture to get a bigger view of one of the little “knots.”
I’m not familiar with Okinawan food, other than reading a lot about the Okinawa Diet and Program. From everything I researched on the web, this dish is normally made with pork, although what my student brought was made with chicken, and I suppose it might be healthier. Since I have a freezer full of fresh local pork, I may try it myself with the pork.
Anda Insu and Konbu
2.5 lb Boneless Skinless Chicken
2 Tbs. Miso
2 pkg 2oz Dashi Konbu (Dried Kelp)
1 (small pkg) Shiitake Mushrooms (I purchase the one that’s already sliced)
1/3 cup Low Sodium Soy Sauce
3 cloves crushed garlic
2 ” of a finger of ginger grated
Par boil chicken for 15min. in enough water to barely cover chicken.
Soak Dashi Konbu & shiitake mushrooms in warm water for 5 minutes.
Gently rinse konbu in sink w/ cold water, strip (by hand) length wise into 1.5″ pieces & tie firm knots & cut into individual pieces.
Remove chicken & set broth aside.
Cut chicken into pieces.
In a separate soup pot sautee garlic and ginger over medium heat add chicken and cook until chicken is done, pour in enough broth to cover chicken by 2 inches.
Add shiitake mushrooms, soy sauce, konbu and miso, cover and cook for 15 minutes.
Serve! This amount serves 3-4.
I highly recommend this book if you want to learn more about a healthy and long life. By the way, any purchase of books from this site help to support the “Lava to Lilikoi” blog.
A hui hou!