CHIKUZEN-NI SIMMERED CHICKEN AND VEGETABLES
This traditional recipe refers to an old name for northern Fukuoka Prefecture in Kyushu. Unlike typical simmered dishes, the ingredients in Chikuzen-ni—literally, “a simmered dish from Chikuzen”—are sautéed prior to simmering in dashi stock.
260 kcal Protein 11.6 g Fat 12.3 g (per person)
- 4 dried shiitake mushrooms*
- 1 boneless chicken thigh, 250 g / 9 oz.
- 2 t Kikkoman Soy Sauce
- 2 t sake
- Burdock root 100 g / 3.5 oz.
- Lotus root 150 g / 5 oz.
- Carrot 100 g / 3.5 oz.
- 1 block of konjac, 200 g / 7 oz.
- 6 snow peas
- 1T vegetable oil
- 480 + 120 ml / 2 + 1/2 C dashi stock
- 3 T granulated sugar
- 4 T Kikkoman Soy Sauce
- 2 T sake
- 2 T Kikkoman Manjo Mirin
- Several hours prior to cooking, soak dried shiitake mushrooms in water and then drain, cut off stems and cut into halves.
- Remove fat from chicken and cut into bite sizes. Marinate in 2 t soy sauce and 2 t sake for 10 minutes.
- Scrape off outer skin of the burdock root using the blunt edge of a knife; peel the lotus root and the carrot. Cut each of the vegetables into chunks. Then soak the burdock and lotus in separate bowls of water for 10 minutes.
- Cut the konjac into 8 mm- / 0.3 in.- thick slices, then make a slit down the center of each slice (photo 1). Insert one end of the konjac into its center cut (photo 2) to make the classic tazuna-konnyaku** twist (photo 3). Parboil the konjac and then drain. String the peas and parboil with a pinch of salt, then set aside.
- Heat vegetable oil in a pot over medium heat, and sauté the marinated chicken until it turns slightly white; add the drained burdock and lotus, carrot, konjac and shiitake. Cook together until all are coated with oil.
- Add 2 C dashi stock to the pot and bring to a boil, then return to medium heat. Skim foam from the top, cover with a drop-lid or parchment paper and simmer for 10 minutes. If dashi becomes dramatically reduced, add another 1/2 C dashi.
- Add granulated sugar and cover again to simmer for 3 minutes. Add soy sauce and sake, cover and simmer until broth is reduced to one-third. Add the mirin and stir a few times while simmering to make sure the ingredients are coated completely.
- Serve garnished with snow peas in a bowl.
* Japan has many varieties of dried shiitake mushrooms; of these, the fleshy-capped donko are the highest quality.
** This is a traditional decorative twist in Japanese cuisine. The literal meaning of tazuna is “reins.”
Recipe by Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml