I have just harvested Yuzu fruit from my Yuzu tree, that I planted in a pot 3-4 years ago. To enjoy the fragrance of zest of Yuzu fruit, the best way is to add a small piece of zest to Japanese clear soup. When I harvested Yuzu fruit last year, I shared my Fish Clear Soup recipe. This year, I want to share this Chicken Tenderloin Clear Soup. The soup smelled so good with Yuzu zest, but finely chopped Spring Onion is equally good.
3 to 4 Chicken Tenderloins
Salt & White Pepper
1 tablespoon Potato Starch Flour
Zest of Yuzu Fruit, Mitsuba, Spring Onion, etc. for fragrance
4 cup Dashi Stock *OR Water and 2 teaspoons Dashi Powder
1 tablespoon Sake (Rice Wine)
1 teaspoon Salt
1 teaspoon Soy Sauce *alter the amount according to your preference
- Remove the tough tendon from Chicken Tenderloins, cut into bite-size pieces, and place on a plate. Lightly season with Salt and White Pepper, sprinkle with Potato Starch and thinly coat. *Note: Remove excess starch.
- Heat Dashi Stock and Sake in a large saucepan. Season with Salt and Soy Sauce. Gently add Chicken pieces into the boiling soup and cook for a few minutes or until cooked. It won’t take long.
- Serve in a soup bowl, add additional ingredients for flavour and fragrance. Today I added Mitsuba and zest of Yuzu. *Note: It can be very difficult to find Mitsuba and Yuzu fruit outside Japan. It is quite easy to grow them in plant pots.