Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock

Simmered Winter Melon and Chicken in Soup with Two Kinds of Dashi Stock

This soup is made with Chinese and Japanese dashi stocks, and has a mild taste.
It's delicious served either cold or warm.

Ingredients: about 4 servings

Winter melon
Chicken thigh
1 small
Sesame oil
1 tablespoon
Grated ginger
1 thumb's worth
2 tablespoons
1/2 tablespoon
●Japanese soup stock (granules)
1 teaspoon
400 ml
1 tablespoon
2/3-1 teaspoons
●Soy sauce
1 teaspoon
Black pepper or shichimi spice
to your liking


1. Cut the winter melon, onion, carrot, and chicken into bite-sized pieces.
2. Add the sesame oil and ginger into a frying pan, and turn on the heat to low. Fry the ginger until fragrant.
3. Add the chicken, and turn up the heat to medium. Stir-fry until both sides change colours.
4. When the colours have changed, add the vegetables. Briefly stir-fry until everything is coated with the oil.
5. Swirl in the sake, and mix briefly.
6. Add the ● ingredients, and bring to a boil. Skim off the scum, simmer for about 10 minutes over medium heat, and done!
7. It's also delicious to sprinkle on some black pepper or shichimi spice to your liking!
8. I garnished this dish with mitsuba This is also delicious!
9. When you are using chicken broth from boiled chicken (Recipe ID: 580163), substitute Weipa Chinese chicken stock paste and water with it.

Story Behind this Recipe

I rearranged this staple Japanese dish to suit my preferences.
I made it so it's delicious served either warm or cold.