Pro-Style! Authentic Summer Vegetable Jibu-ni
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This is an authentic 'Jibu-ni' recipe passed down from Chef Takabayashi, the Japanese head chef of Clayton Bay Hotel. By coating chicken thighs in potato starch before simmering, we lock in the umami and achieve a silky, smooth texture. It is a colorful, nutritious dish that features plenty of vibrant summer vegetables.
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🍳 Cooking Flow
Cut ingredients like daikon radish, cucumber, bitter melon (goya), wood ear mushrooms, and chicken thighs into bite-sized pieces. → Heat sesame oil in a frying pan and stir-fry the daikon until browned, then add wood ear mushrooms, cucumber, and bitter melon; pour in 700cc of dashi broth and bring to a boil. → Coat the chicken thighs in potato starch, add them to the boiling soup one by one, and simmer with the deseeded dried red chili peppers. → Add bell pepper, myoga (Japanese ginger), shishito peppers, and cherry tomatoes and simmer briefly. → Add water-diluted potato starch to thicken the sauce, mix gently, and serve.
Cooking Steps
Brief Cooking Order
Cut ingredients like daikon radish, cucumber, bitter melon (goya), wood ear mushrooms, and chicken thighs into bite-sized pieces. → Heat sesame oil in a frying pan and stir-fry the daikon until browned, then add wood ear mushrooms, cucumber, and bitter melon; pour in 700cc of dashi broth and bring to a boil. → Coat the chicken thighs in potato starch, add them to the boiling soup one by one, and simmer with the deseeded dried red chili peppers. → Add bell pepper, myoga (Japanese ginger), shishito peppers, and cherry tomatoes and simmer briefly. → Add water-diluted potato starch to thicken the sauce, mix gently, and serve.
Introduction
This is an authentic 'Jibu-ni' recipe passed down from Chef Takabayashi, the Japanese head chef of Clayton Bay Hotel. By coating chicken thighs in potato starch before simmering, we lock in the umami and achieve a silky, smooth texture. It is a colorful, nutritious dish that features plenty of vibrant summer vegetables.
Step 1
Prepare the ingredients. Cut the unpeeled daikon into large chunks, slice the cucumber diagonally, slice the bell pepper into rings, and cut the wood ear mushrooms into bite-sized pieces. Slice the bitter melon into rings and scrape out the white pith thoroughly with a spoon or knife. Cut the myoga in half lengthwise and make a light slit in the shishito peppers to help them absorb flavor.
Step 2
Slice the chicken thigh into bite-sized pieces. It is important to slice them thinly so that they cook through more easily.
Step 3
Heat sesame oil in a frying pan, add the daikon, and stir-fry until both sides are browned.
Step 4
[Dashi Preparation] Make the special first dashi. Add 1L of water and 5g of kombu to a pot over medium heat, and remove the kombu just before it boils. Once it comes to a full boil, turn off the heat, add 30g of bonito flakes, wait 2 minutes, and gently strain through a paper towel. Return the used kombu and bonito to the pot, add 720cc of water, 90cc of mirin, and 90cc of soy sauce, then bring to a boil to finish the second dashi. (For the simplified version, mix 200cc of 'Kore! Uma!! Tsuyu', 600cc of water, and 2 pinches of salt).
Step 5
Add the wood ear mushrooms, cucumber, and bitter melon to the pan with the daikon, stir-fry together, then pour in 700cc of the prepared dashi and bring to a boil.
Ingredients List
Important Notes
💡 To suppress the bitterness of the bitter melon, it is essential to scrape out the white pith on the inside completely and cleanly with a spoon or the tip of a knife.
✨ Coating the chicken thighs with potato starch seals in the juiciness of the meat while creating the smooth, silky mouthfeel characteristic of Jibu-ni.
🔥 Add colorful summer vegetables (bell pepper, myoga, shishito, cherry tomatoes) only at the end and simmer briefly to maintain their texture and beautiful colors.
🌍 For an authentic Japanese taste, use the chef's special dashi; for an easier version, use the Ryu-ji style reproduction dashi made with 'Kore! Uma!! Tsuyu'.
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