Sup Suiton Recipes

Sup Suiton Recipes

Sup Suiton

Ingredients Sup Suiton Recipes

  • 100 g flour
  • 18 g Katsuo-no-kezuribushi (skipjack smoke shaved)
  • 120 g chicken
  • 100 g turnips
  • 70 g carrots
  • 100 g pumpkin
  • 2 leeks
  • 1 tablespoon soy sauce or shoyu Japan
  • Pinch of salt


Preparation Sup Suiton

  1. First make the dough with flour. Enter 100 grams of wheat flour in a bowl, add 100 ml of water and stir with a spoon until a soft dough evenly and slightly thicker than yogurt. Cover the bowl with a plastic bag so that the dough does not dry out and allowed to stand while preparing vegetables.
  2. Cut chicken. Lay the chicken with the skin side facing the cutting board and cut into strips with a width of 2 cm. Lay the strip pieces lengthwise and cut crosswise size of 2cm. Peel turnip, put part of the circle which is cut on a cutting board. Cut halfway down and then cut crosswise into four parts. Lay each piece lengthwise, from end cut thin thickness of 5 mm. Cut the carrots in the same way, but with a thickness of 4 mm. Cut strips of pumpkin with a size of 2 cm. Lay the squash lengthwise strip pieces and start from the tip is cut with a size of 1 cm. Make a 2 leeks. Cut into three parts. Make another leaf from the tip of onion and cut into pieces with a size of 5 mm.
  3. Create a dashi broth for soup. Boil 6 1/2 cups or 1.3 liters of water until boiling, add 18 g Katsuo-no-kezuribushi and boil for 1 minute. Then filtered. If Katsuo-no-kezuribushi not available, use water with an equal amount but add the amount of chicken meat to flavor soup. Add the stock to the pan and boil until boiling. Reduce heat to medium heat and put the chicken pieces. After about 1 minute, use a ladle to get rid of the dregs floating on the surface of the broth. Then add the pieces of radish, carrot and pumpkin. Boil back to the boil, reduce the heat, cover the pan and simmer for about 10 minutes until vegetables are tender.
  4. Use a soup spoon to incorporate the flour mixture into the soup, dip the first spoon into a bowl of water per scoop out the dough that does not stick. Each batter taken account for about 70% of the spoon. Boil the soup over low heat for 5 minutes, and add the shoyu and a little salt. Taste, add salt if needed. Serve in bowls and sprinkled with bits of green onion.

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