A country-style dish from the Kennan region of Aomori, Senbei-jiru is a stew with meat, seafood, mushroom, vegetables, and a type of cracker called Nanbu senbei.
Nanbu senbei is made from wheat-flour and salt. Specifically created to be eaten in broth, the crackers retain its shape even in liquid and have a unique mochi-like texture. It is a great warming dish for a cold day, perfect for the winter season.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”
Ingredients [Two serving(s)]
- 8 Senbei crackers
- 200g of chicken (breast or thigh)
- Seasonal vegetables and mountain vegetables (Here we used ½ gobo, ½ carrot, 5g of dried shiitake mushroom)
- 1 stalk of green onion
- 80g of Ito-konnyaku
- 1 liter of water
- Soy sauce to taste
- Salt/Sake to taste
- Cut the chicken in to small pieces. If using gobo, thinly slice it. Cut the carrots into thin strips and soak the dried shiitake in water. Chop the green onion and cut the ito-konnyaku into 3-4 cm strips.
Tip: Chicken can be substituted with canned mackerel, grilled mackerel or salmon. It is recommended to add ingredients that can be found in Hachinohe such as seafood.
- Sauté the meat until browned.
- Boil the water in a pot. Add the vegetables, mountain vegetables, and ito-kyonnaku. Simmer in low heat.
- Turn the heat to high. Skim off the scum that rises to the surface of the water. Add soy sauce, sake, and season to taste with salt.
Tip: Don’t skim off the oil from the broth.
Break the senbei into three or four pieces and add to the soup with the green onion.
Tip: Only add the amount of senbei that will get eaten right away. Add the senbei when the broth is boiling and turn off the heat when it reaches the desired firmness.
Nanbu Senbei Crackers