Simmered Chicken and Vegetables

Simmered Chicken and Vegetables

Mix the cooking liquids throughout for deep flavor.

Cooking time
25 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate the dried shiitake is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

150 g (5.3 oz.)

80 g (2.8 oz.)

80 g (2.8 oz.)

80 g (2.8 oz.)

100 g (3.5 oz.)

1 Tbsp

200 ml (6.8 fl. oz.)

(A)Chicken Seasoning

1 tsp


2 tsp

a dash


  1. Cut the chicken thigh into bite-size pieces.
  2. Rehydrate the dried shiitake in water, remove the stems and slice each in half.
  3. Roughly chop up the carrot. Scrape off the burdock root with a brush or knife, roughly chop up and place in water.
  4. Use a spoon to tear the yam cake into bite-size pieces, massage in a pinch of salt (not included in ingredients) then rinse with water. Peel the taro roots and chop into large chunks, also massage these with a pinch of salt and rinse off any sliminess.
  5. Heat a pot and add in half of the sesame oil, saute (1) then remove and cover in (A) while still hot.
  6. Pour the remaining sesame oil into the pot and saute (3), add in (2) and (4) and saute together. Add in the bonito stock and (B), place a drop lid* on top and simmer over medium heat for 10 minutes.
    • A drop lid is a lid that floats on top of the liquid in pots/pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
  7. Return (5) to the pot with the seasoning and simmer for a further 7 to 8 minutes. Remove the lid and turn up the heat to boil off some liquid, then mix the cooking liquids throughout.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Yam cake - cutting into bite-size pieces

Using a spoon to cut will result in a surface that is coarser than one cut using a knife, so flavor will be absorbed easier. You can also use your fingers to tear into bite-size chunks.

Yam cake - rubbing with salt

Rub yam cake with salt to remove its distinct odor. Use about 1 Tbsp of salt for 1 large yam cake. Rinse quickly and wipe dry before using.

Satoimo/Japanese taro - wiping away sliminess

Once peeled, quickly rinse under cold water, then use a clean and dry dish cloth to wipe away any sliminess. Using paper towel is also convenient. For dishes where some thickness (sliminess) is welcome, such as stewed dishes, this is a commonly used method.

Satoimo/Japanese taro - peeling for six sides

Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.


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