When it's cold, you may like to eat something with thick sauce. I hope jibuni is to your taste. It goes well with rice.
Jibuni is a local speciality at Kanazawa city in Ishikawa prefecture. It is made using sliced duck meat(or chicken), coated with wheat flour to simmer in a sweetened-soy based dashi. Along with it, fu, shiitake mushrooms and green vegetables are simmered.
Fu, wheat gluten, is a main ingredient in today's dish; Ishikawa prefecture is one of the famous region for this product. It is chewy and sometimes used as an imitation meat in Buddhist cuisines.
Cooking time: 30mins
250g chicken, slice into mouth size
1 package fu, cut into 1cm thick
5~6 shiitake mushrooms, cut stems
1/2 bunch of any green vegetable, parboil and cut short
some wheat flour
a pinch of salt
10cc soy sauce
Put all the seasonings in a sauce pan and heat to boil. Put fu and shiitake mushrooms to simmer for a few minutes. Coat the chicken with wheat flour and add to the sauce pan. Simmer until cooked. Serve on a dish with green vegetables.
This dish is often served with wasabi for a condiment. It goes well with the sweet-soy based taste.
The wheat flour thickens the sauce.