Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 20 ounces of canned young green jackfruit thoroughly and rinse under cold water, then gently shred the jackfruit flesh with your fingers or a fork into bite-sized pieces.

2. 2

   Combine 4 cups of dashi stock, 4 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, 1-inch piece of thinly sliced fresh ginger, and 1 teaspoon of granulated sugar in a large pot or deep skillet.

3. 3

   Bring the poaching liquid mixture to a gentle simmer over medium heat, ensuring all ingredients are well combined and the sugar has dissolved completely.

4. 4

   Add the prepared 20 ounces of shredded jackfruit to the simmering liquid, making sure all pieces are submerged in the broth.

5. 5

   Reduce the heat to low, cover the pot, and poach the jackfruit for 20 minutes, or until the jackfruit is tender and has absorbed the flavors of the broth, stirring occasionally.

6. 6

   Remove the poached jackfruit from the heat, discard the ginger slices, and let it rest in the broth for 5 minutes before serving to further deepen the flavors.

7. 7

   Serve the Jakufurūtsu Mizuni warm in bowls, garnished with 2 thinly sliced green onions and a drizzle of 1 teaspoon of toasted sesame oil per serving.