Okuzono’s Nabe Kamapeji Shares Simple Recipe for Versatile Chicken & Radish Soup, Adaptable to Comforting Porridge
TOKYO – Renowned japanese home cook Hisako Okuzono has released a new recipe on her Nabe Kamapeji website detailing a foundational chicken and radish soup that can be easily transformed into a nourishing porridge, reminiscent of the Korean dish Sangyetang.the recipe emphasizes simplicity and adaptability, offering a gentle, easily digestible meal perfect for recovery or everyday comfort.
Okuzono’s method begins with bite-sized chicken thighs rubbed with salt and potato starch, then simmered in a clay pot (or any thick-bottomed pot) until tender. The resulting broth, described as having a light taste, serves as a base for a clear soup or, with the addition of rice, a creamy porridge. The recipe notes the soup can be stored in the refrigerator for up to four days, making it a convenient option for meal prepping.
Recipe Highlights:
* Chicken Planning: Cut chicken thighs into bite-sized pieces and coat with salt and potato starch.
* Simmering: combine ingredients in a pot, bring to a boil, then cover and simmer for 5 minutes. Allow to rest for at least 20 minutes off the heat.
* Porridge Option: Add rice to the soup to create a porridge.
* Customization: Okuzono encourages adding ginger, green onions, or other preferred ingredients to personalize the flavor.
* Storage: Refrigerate for up to 3-4 days.
Okuzono highlights the soup’s versatility, noting its potential to become a Sangyetang-like rice porridge with added ingredients. She emphasizes the restorative qualities of the dish,particularly when feeling fatigued. A video tutorial is available on her YouTube channel, linked on the nabe Kamapeji website.
