JUN's delicious chikuzen-ni! Packed with veggies and so comforting - you'll keep coming back for more rice!
Ingredients
3 servings- Chicken thigh1 piece (200g)
- Carrot1 small (70g)
- Konnyaku (devil's tongue)1/2 sheet (120g)
- Taro root5 medium pieces (150g)
- Shimeji mushroom (or shiitake)1/2 bag (70g)
- Lotus root1 small section (70g)
- Burdock root1/2 small piece (70g)
- Snow pea or green beansa small amount if available
- ★Salad oil1 tbsp
- ★Water200 ml
- ★Hondashi (bonito stock powder)1 tsp
- ★Sugar2 tbsp
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Mirin1 tbsp
Directions
45 min- 1
Cut 200g chicken thigh into bite-sized pieces and marinate with 2 tsp soy sauce and 2 tsp sake.
- 2
Scrape the skin off 70g burdock root, cut diagonally into 7mm slices, soak in water, and change the water frequently to remove bitterness.
- 3
Peel 70g lotus root, cut into 7mm half-moon slices, soak in water, and remove the bitterness.
- 4
Pound 120g konnyaku with a wooden spoon or knife handle, tear into bite-sized pieces by hand, boil for about 5 minutes, and drain in a colander.
- 5
Peel 150g taro root, cut into bite-sized pieces, lightly boil, and drain in a colander.
- 6
Peel 70g carrot and cut into bite-sized irregular chunks.
- 7
Remove the strings from snow peas and cut diagonally if large. Trim the stem ends of 70g shimeji mushroom and separate into pieces.
- 8
Heat 1 tbsp salad oil in a pot over medium heat, add the marinated 200g chicken, quickly cover with a lid as oil will splatter, and wait until golden brown.
- 9
Add ingredients in order of cooking time needed: 70g burdock root and 70g carrot → 120g konnyaku → 70g lotus root → 150g taro root and 70g shimeji mushroom, and stir-fry.
- 10
Once oil is distributed, add 200 ml water and 1 tsp hondashi. When it comes to a boil, skim off any scum.
- 11
Add 2 tbsp sugar and 2 tbsp sake, place an aluminum foil drop lid on top, cover the pot partially, and simmer over medium-low heat for about 10 minutes.
- 12
Add 2 tbsp soy sauce and continue simmering until vegetables are tender and sauce reduces. Keep the foil drop lid and partial cover, simmering for about 7 minutes.
- 13
Add snow peas and 1 tbsp mirin. Increase heat slightly, shake the pot occasionally to reduce and glaze.
- 14
Transfer to a serving dish and enjoy.
Tips
You can make this dish with whatever vegetables you have on hand - you don't need all of them. If using green beans instead of snow peas, blanch them first. This is perfect for everyday home cooking rather than formal occasions.
Nutrition
Per serving- Calories280 kcal
- Protein18 g
- Fat10 g
- Carbs28 g
- Sodium1.8 g
JUN's delicious chikuzen-ni! Packed with veggies and so comforting - you'll keep coming back for more rice!
Ingredients
3 servings- Chicken thigh1 piece (200g)
- Carrot1 small (70g)
- Konnyaku (devil's tongue)1/2 sheet (120g)
- Taro root5 medium pieces (150g)
- Shimeji mushroom (or shiitake)1/2 bag (70g)
- Lotus root1 small section (70g)
- Burdock root1/2 small piece (70g)
- Snow pea or green beansa small amount if available
- ★Salad oil1 tbsp
- ★Water200 ml
- ★Hondashi (bonito stock powder)1 tsp
- ★Sugar2 tbsp
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Mirin1 tbsp
Directions
45 min- 1
Cut 200g chicken thigh into bite-sized pieces and marinate with 2 tsp soy sauce and 2 tsp sake.
- 2
Scrape the skin off 70g burdock root, cut diagonally into 7mm slices, soak in water, and change the water frequently to remove bitterness.
- 3
Peel 70g lotus root, cut into 7mm half-moon slices, soak in water, and remove the bitterness.
- 4
Pound 120g konnyaku with a wooden spoon or knife handle, tear into bite-sized pieces by hand, boil for about 5 minutes, and drain in a colander.
- 5
Peel 150g taro root, cut into bite-sized pieces, lightly boil, and drain in a colander.
- 6
Peel 70g carrot and cut into bite-sized irregular chunks.
- 7
Remove the strings from snow peas and cut diagonally if large. Trim the stem ends of 70g shimeji mushroom and separate into pieces.
- 8
Heat 1 tbsp salad oil in a pot over medium heat, add the marinated 200g chicken, quickly cover with a lid as oil will splatter, and wait until golden brown.
- 9
Add ingredients in order of cooking time needed: 70g burdock root and 70g carrot → 120g konnyaku → 70g lotus root → 150g taro root and 70g shimeji mushroom, and stir-fry.
- 10
Once oil is distributed, add 200 ml water and 1 tsp hondashi. When it comes to a boil, skim off any scum.
- 11
Add 2 tbsp sugar and 2 tbsp sake, place an aluminum foil drop lid on top, cover the pot partially, and simmer over medium-low heat for about 10 minutes.
- 12
Add 2 tbsp soy sauce and continue simmering until vegetables are tender and sauce reduces. Keep the foil drop lid and partial cover, simmering for about 7 minutes.
- 13
Add snow peas and 1 tbsp mirin. Increase heat slightly, shake the pot occasionally to reduce and glaze.
- 14
Transfer to a serving dish and enjoy.
Nutrition
Per serving- Calories280 kcal
- Protein18 g
- Fat10 g
- Carbs28 g
- Sodium1.8 g
Tips
You can make this dish with whatever vegetables you have on hand - you don't need all of them. If using green beans instead of snow peas, blanch them first. This is perfect for everyday home cooking rather than formal occasions.