Cut the meat into bite-sized pieces, sprinkle with a little sake and white dashi (not listed), and let it sit.
Quarter the carrot lengthwise and cut into 4-5 cm pieces. Blanch the bamboo shoot briefly, and cut into 1 cm slices lengthwise.
Boil the komatsuna and cut into 4-5 cm pieces. Soak in dashi and a little shiro-dashi (not listed).
Rehydrate the wood ear mushrooms in lukewarm water and cut into bite sized pieces.
Cut the sudare-bu into 7-8mm strips, and tie each strip into a knot. Cut the yomogi-bu into 1 cm slices.
Add the dashi stock, sake, mirin, and shiro-dashi to a pot and bring to a boil to intensify the flavor. Simmer the carrots, bamboo shoot, and wood ear mushrooms.
When the carrots are tender, coat the meat in katakuriko and add to the pot. Add the knotted sudare-bu and simmer.
Once the meat has cooked through, add the yomogi-bu. Bring to a boil, and turn off the heat.
Transfer to a serving plate or bowl, and serve with komatsuna.
Story Behind this Recipe
"Jibuni," a local speciality of Kanazawa, is originally made with duck meat, but you can substitute chicken breast if duck is unavailable. Kudzu (arrowroot) flour is used instead of katakuriko. The simply dashi-stock simmered vegetables and the creamy meat are delicious.
When preparing the meat, if you pierce with a fork and make cuts with a knife in the thicker parts, the flavors will be absorbed uniformly. The sudare-bu and yomogi-bu only need to be simmered briefly.