Food Forum
Vol. 34 No. 3   January 2021

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

CHICKEN AND VEGETABLE SOY MILK STEW

The ingredients in this delicious stew—chicken, daikon, carrots and onion—are used in traditional Japanese-style soups and simmered dishes. The added herbs, celery and cream impart a more Western taste to the recipe.

Ingredients

Shiitake mushroom
Serves 2-3

524 kcal Protein 34.3 g Fat 31.6 g (per serving)

  • 1 bay leaf
  • 2-3 sprigs thyme
  • 2-3 stems parsley
  • 600 g / 1.3 lb. deboned chicken thighs*
  • Salt and pepper
  • 140-150 g / 5 oz. daikon
  • 2 medium carrots, total 120-130 g / 4 oz.
  • 1 celery stalk, no leaves
  • 1 onion, 140-150 g / 5 oz.
  • 4 shiitake mushrooms
  • Pure olive oil
  • 300 ml / 1 1/4 C chicken broth
  • 8 small mushrooms, mix of brown and white
  • 4 T sake, optional
  • 4 t Kikkoman Light Color Soy Sauce**
  • 200 ml / scant 1 C soy milk
  • 1-1 1/2 T cornstarch or potato starch, mixed with 2-3 T water
  • Fresh cream, optional

Directions

  1. Tie bay leaf, thyme and parsley together with string or wrap in cheesecloth.
  2. Remove chicken skin if desired. Cut into 4 cm- / 1.5 in.- square pieces. Sprinkle lightly with salt and pepper.
  3. Peel the daikon and carrots and cut into 8 mm- / 1/3 in.-thick slices. Then cut the daikon slices into halves or quarters. String the celery, and cut into about 1 cm- / 1/2 in.-thick slices. Cut onion into wedges. Cut shiitake mushrooms into halves.
  4. In a stewing pot or heavy-bottomed pan, heat olive oil over medium heat. Lightly sauté daikon on both sides. Remove from pot, add chicken to sauté until crispy and golden brown on both sides. Set aside daikon and chicken on kitchen paper.
  5. Add broth to the pot; loosen browned bits from bottom of pot and quickly bring to a boil. Add carrot, celery, onion and herbs. Bring to a boil again, lower heat and simmer for 8 minutes.
  6. Add daikon and all mushrooms; add optional 4T sake and water to pot to barely cover all ingredients; bring to a boil. Lower heat, cover and simmer another 8 minutes.
  7. Add soy sauce, chicken and soy milk into the pot. Taste and add more soy sauce or salt if needed. Bring to a boil, reduce heat, simmer for 8 minutes. Turn off heat and add dissolved cornstarch. Cook for another 2-3 minutes until it comes to a boil. Add salt and pepper to taste.
  8. Serve in individual bowls. If a richer taste is preferred, pour fresh cream on top when eating.

* May substitute deboned chicken breasts: lightly coat with flour before sautéing in Step 4 to prevent drying out.
** 2 t Kikkoman Soy Sauce and 2/5 t salt may be substituted.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml