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.
Ingredients (Serves 4-5)
-
4 dried shiitake mushrooms*1
-
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
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
-
1
Several hours prior to cooking, soak dried shiitake mushrooms in water and then drain, cut off stems and cut into halves.
-
2
Remove fat from chicken and cut into bite sizes. Marinate in 2 t soy sauce and 2 t sake for 10 minutes.
-
3
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.
-
4
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*2 twist (photo 3). Parboil the konjac and then drain. String the peas and parboil with a pinch of salt, then set aside.
-
5
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.
-
6
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.
-
7
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.
-
8
Serve garnished with snow peas in a bowl.
- *1Japan has many varieties of dried shiitake mushrooms; of these, the fleshy-capped donko are the highest quality.
- *2This is a traditional decorative twist in Japanese cuisine. The literal meaning of tazuna is “reins.”
Recipe by Kikkoman Corporation
Other recipes in this series
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
