Hachinohe Senbei Jiru finally won first place in the B-1 Grand Prix. To find out more, check the Insider's Pick article in this edition. Hachinohe Senbei Jiru is a unique local dish consumed in the Nanbu region of Hachinohe and its surrounding areas. What makes it different is the type of cracker, soup and the way it's eaten. The cracker is soaked and half swollen when serving this dish. During the mid-19th century, this region suffered from a serious famine and the fields produced little rice, the staple food of Japan. The locals survived by eating crackers from flour, which was the original form of Nanbu Senbei. To make Hachinohe Senbei Jiru look for a shelf dedicated to Nanbu Senbei. Peanuts, sesame, pumpkin seeds, and many other flavors of crackers are sold, but they are made for dipping into soup; find simple ones that are made especially for Senbei Jiru for this recipe.
-Nanbu Senbei especially made for Senbei Jiru (4 pieces)
- chicken thigh (100g)
- burdock (100g)
- carrot (40g)
- shitake mushrooms (4 pieces)
- cabbage (3 leaves)
- green onion (1)
- dashi powder (10g)
- water (1,600cc)
- soy sauce (2tbsp)
- mirin/sweet sake (2tbsp)
- salt (1tbsp)
1. 1. Slice and cut the burdock, carrots, cabbage and mushrooms into thin strips.
2. Cut chicken into strips and stir fry. Pour in water and dashi powder. When the water is boiling, add pre-cut vegetables, soy sauce, mirin and salt.
3. Crack Senbei crackers into large pieces and boil until they are tender as desired. (Many people like it half cooked).
4. Top dish with thinly sliced green onion.
＊ Some alternatives: You can use canned tuna or pork meat instead of chicken thighs, Senbei crackers also go well with chicken soup or any salty, clear soup. Just dip the Senbei crackers deeply and enjoy!
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