📝 About This Recipe
Hailing from the snowy prefecture of Niigata, Noppe-jiru is a celebrated regional treasure that embodies the warmth of Japanese home cooking. This elegant, dashi-based stew is unique for its silky, naturally thickened texture derived from grated taro, rather than a flour roux. Packed with earthy root vegetables, delicate shiitake mushrooms, and savory gingko nuts, it offers a sophisticated balance of umami and subtle sweetness that has comforted families for generations.
🥗 Ingredients
The Dashi Base
- 5 cups Dashi Stock (Preferably kombu and katsuobushi based for depth)
- 4 pieces Dried Shiitake Mushrooms (Soaked in 1 cup of water, soaking liquid reserved)
Root Vegetables and Proteins
- 300 grams Satoimo (Taro Roots) (Peeled and cut into 1cm thick rounds or chunks)
- 1 medium Carrot (Peeled and cut into small bite-sized triangles)
- 100 grams Renkon (Lotus Root) (Peeled, quartered, and sliced thinly)
- 1/2 stalk Burdock Root (Gobo) (Scrubbed and sliced into thin diagonals (sasagaki style))
- 150 grams Chicken Thigh (Skinless, cut into 1.5cm cubes)
- 50 grams Kamaboko (Fish Cake) (Pink and white variety, sliced into small rectangles)
- 1/2 block Konnyaku (Yam Cake) (Torn into bite-sized pieces by hand for better texture)
- 10-12 pieces Gingko Nuts (Ginnan) (Canned or vacuum-packed, drained)
- 1 sheet Abura-age (Deep-fried Tofu Skin) (Blanched to remove oil and sliced into strips)
Seasoning and Garnish
- 2 tablespoons Usukuchi Soy Sauce (Light Soy Sauce) (Keeps the broth clear and light in color)
- 1 tablespoon Mirin (For a hint of sweetness and shine)
- 1 tablespoon Sake (To enhance the aroma)
- 1/2 teaspoon Salt (Adjust to taste)
- 2 tablespoons Ikura (Salmon Roe) (Optional garnish for a traditional Niigata finish)
- 1 handful Mitsuba or Scallions (Finely chopped for freshness)
👨🍳 Instructions
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1
Begin by prepping your mushrooms. Remove the rehydrated shiitake from their soaking liquid (save the liquid!) and slice them into thin strips.
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2
Prepare the satoimo (taro). Peel them and rub with a little salt to remove the sliminess, then rinse thoroughly. Slice into 1cm rounds. Set aside one medium-sized taro root to be grated later.
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3
Parboil the konnyaku in boiling water for 2 minutes to remove its earthy scent, then drain. Tearing it by hand creates more surface area for the broth to cling to.
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4
In a large heavy-bottomed pot, combine the 5 cups of dashi stock with the reserved shiitake soaking liquid (strained to remove sediment).
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5
Add the chicken cubes, burdock root, and carrots to the cold stock. Bring to a gentle simmer over medium heat, skimming off any foam or impurities that rise to the surface.
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6
Add the satoimo slices, lotus root, shiitake, and konnyaku. Lower the heat to medium-low and simmer for 15-20 minutes, or until the vegetables are tender when pierced with a skewer.
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7
Stir in the abura-age, kamaboko, and gingko nuts. These ingredients need less time to cook and mainly need to be heated through.
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8
Add the usukuchi soy sauce, sake, mirin, and salt. Taste the broth; it should be savory and clean, highlighting the natural flavors of the vegetables.
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9
Grate the remaining satoimo root into a fine paste. Stir this paste into the simmering soup. This is the 'secret' to Noppe-jiru; it will naturally thicken the broth to a silky, velvety consistency.
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10
Let the soup simmer for another 3-5 minutes after adding the grated taro to ensure the starch is cooked and the texture is uniform.
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11
Ladle the hot stew into deep bowls. Ensure every bowl gets a variety of the colorful vegetables and a few gingko nuts.
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12
Top each serving with a small spoonful of ikura and a sprinkle of mitsuba or scallions for a pop of color and freshness.
💡 Chef's Tips
For the most authentic flavor, use Usukuchi (light) soy sauce; regular soy sauce will turn the broth too dark. If you cannot find satoimo, you can substitute with regular potatoes, but you will lose the signature 'slippery' texture of the dish. Always tear the konnyaku by hand—the jagged edges absorb the dashi much better than clean knife cuts. This dish is traditionally served both hot in winter and chilled in summer; the flavors actually deepen if made a day in advance. Be careful not to boil the soup vigorously after adding the grated taro, as a gentle simmer preserves the delicate texture.
🍽️ Serving Suggestions
Serve as a hearty side dish alongside grilled salted salmon (Shakemaki), another Niigata favorite. Pair with a glass of dry Niigata sake, known for its 'tanrei karakuchi' (crisp and dry) profile. Serve with a bowl of premium Niigata Koshikari white rice. Accompany with a side of lightly pickled cucumbers or daikon to provide a crunchy contrast to the soft stew.