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  7. Jabu (Simmered Meat, Vegetables and Tofu)

Jabu (Simmered Meat, Vegetables and Tofu) ｜ Our Regional Cuisines

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  • Tottori Prefecture

    Jabu (Simmered Meat, Vegetables and Tofu)

Jabu (Simmered Meat, Vegetables and Tofu)

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  • Main lore areas

    Central region, Eastern region

  • Main ingredients used

    Chicken, Tofu, Gobou(=Burdock root) , Carrot

  • History/origin/related events

    This is a precious feast using chicken kept at home during the time when it was difficult to obtain meat like today, and it was cooked a lot and served when people gathered during new year or event like wedding and memorial services. ‘Ugui’ (Japanese dace), caught in its peak season in winter, is used instead of meat, or beef or pork were also replaced with chicken in some areas.
    The name ‘Jabu’ came from liquid out a lot (in Japanese ‘jabu jabu’ to express liquid is flowing) from tofu and vegetables while simmering them. Also, it means left over. As ‘Jabu’ is cooked with various left-over vegetables, it was named ‘Jabu’. It is easy to prepare by cooking with a pan, and the flavor from each ingredient is mixed together while simmering, then it becomes tastier. This local food is very nutritious from meat and lots of vegetables.

  • Opportunities and times of eating habits

    Meat was used to be hard to obtain and very precious. Therefore, this dish was served when many people gather. Nowadays, it is served at home all the year as a delicious meal using vegetables in season because it is easy to cook. In winter, root vegetables like daikon radish or Gobou(=Burdock root) are simmered with ginger to make your body warm.

  • How to eat

    Cut chicken into bite-size, then fry. Cut vegetables into a bite-size as well, then fry with chicken. Once vegetables get tender, add dashi (=Japanese soup stock) and seasoning for flavor. Add tofu and fried thin tofu, and lastly add Japanese leek. When you add ginger, blend ginger into cut chicken first, then fry. Daikon radish, napa cabbage, Satoimo(=Japanese taro), turnip, ‘Nametake’ (a kind of mushroom) can be added, and green shiso and ‘yuzu’ may be used for flavor.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
    This dish is very familiar with the local people by being served at school lunches or cooked at cooking practice. It is served at traditional local Japanese restaurants and ‘ryokan’ (Japanese style inn) in hot spring resorts, too. The local municipalities are promoting the dish by making recipe collections and having tasting events. Moreover, this is served as a school lunch not only in Tottori Prefecture, but also in other prefectures as a local food in Tottori.

RECIPE

Ingredients (4 servings)

  • Chicken 200g
  • Tofu 1
  • Gobou(=Burdock root) 100g
  • Carrot 100g
  • Raw shiitake mushroom 6
  • Fried thin tofu (big) 1
  • Konjac(=yam cake) 1
  • Japanese leek 100g
  • Oil 10g
  • Dashi (=Japanese soup stock) 200ml
  • [Seasoning A] Sake 30g
  • [Seasoning A] Sugar 20g
  • [Seasoning A] Soy sauce 50g

How to cook

  • 1. Cut chicken into bite-size. Shave carrot thinly. Shave gobou(=burdock root) and soak into water to remove scum. Shave shiitake mushroom, Tear konjac(=yam cake), and slice dried thin tofu.

  • 2. Put oil into a pan and heat, then fry chicken. Add gobou(=burdock root) , carrot, shiitake mushroom and konjac(=yam cake) and fry. Add dashi (=Japanese soup stock) and seasoning A for flavor.

  • 3. Simmer for a moment, then add tofu and fried thin tofu to absorb flavor. Lastly add chunked Japanese leek.

  • 4. Mix the ingredients and serve on a bowl.

provider : Tottori Prefecture Nutritionist Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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