Aburaya Bathhouse Comfort Stew

Name: Aburaya Bathhouse Comfort Stew
Ingredients: 500g, cut into bite-sized pieces Boneless, skinless chicken thighs; 200g, peeled and cut into 1-inch half-moons Daikon radish; 2 medium, peeled and cut into 1-inch rounds Carrots; 6-8 large, stems removed and caps scored or sliced Fresh shiitake mushrooms; 1-inch piece, thinly sliced Ginger; 2 cloves, smashed (optional) Garlic; 700ml (made from 700ml water and 2 tsp dashi powder, or homemade konbu-katsuobushi dashi) Dashi stock; 4 tbsp Soy sauce; 3 tbsp Mirin; 2 tbsp Sake (cooking); 1 tsp Sugar; 2, halved (for serving) Soft-boiled eggs; 2 tbsp, chopped (for garnish) Green onions; 1 tsp (for searing) Sesame oil

A warm and deeply comforting Japanese-style stew, inspired by the bustling spirit bathhouse. This hearty and savory broth features tender chicken, earthy shiitake mushrooms, daikon radish, and carrots, all simmered gently in an umami-rich dashi, evoking a sense of cozy nourishment and revitalization.

Dish
14 ingredients
7 steps

Gather these

Ingredients

500g, cut into bite-sized piecesBoneless, skinless chicken thighs
200g, peeled and cut into 1-inch half-moonsDaikon radish
2 medium, peeled and cut into 1-inch roundsCarrots
6-8 large, stems removed and caps scored or slicedFresh shiitake mushrooms
1-inch piece, thinly slicedGinger
2 cloves, smashed (optional)Garlic
700ml (made from 700ml water and 2 tsp dashi powder, or homemade konbu-katsuobushi dashi)Dashi stock
4 tbspSoy sauce
3 tbspMirin
2 tbspSake (cooking)
1 tspSugar
2, halved (for serving)Soft-boiled eggs
2 tbsp, chopped (for garnish)Green onions
1 tsp (for searing)Sesame oil

Step by step

Instructions

1
Pat chicken pieces dry. Heat sesame oil in a large pot or Dutch oven over medium-high heat. Sear chicken until lightly browned on all sides, about 3-5 minutes. Remove chicken and set aside.
2
In the same pot, add ginger slices and smashed garlic (if using) and sauté for 1 minute until fragrant.
3
Add daikon radish and carrots to the pot. Sauté for 3-5 minutes, stirring occasionally, until slightly softened.
4
Return chicken to the pot. Pour in the dashi stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
5
Add the shiitake mushrooms to the pot. Continue to simmer, covered, for another 10-15 minutes, or until chicken is cooked through and vegetables are tender.
6
Taste and adjust seasoning if needed (add more soy sauce or a pinch of salt if desired).
7
Ladle the hot stew into serving bowls. Garnish each bowl with halved soft-boiled eggs and chopped green onions. Serve immediately.

The Inspiration

Why this dish

This recipe draws its warmth and comforting nature directly from the spirit world's Aburaya Bathhouse. Just as Chihiro found moments of solace and vital nourishment amidst the unfamiliar chaos, this hearty stew provides a 'cozy' and 'warm' embrace. The dashi broth represents the cleansing waters of the bathhouse and the nourishing simple foods. The tender chicken, root vegetables, and earthy mushrooms symbolize the transformation of ingredients into sustenance, reflecting Chihiro's growth and the kindness shown to her by Haku and others during her journey.

Stage 『Spirited Away』

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