Japanese cuisine · Meat & Kebab

Chikuzenni

Chicken braised with root vegetables and shiitake in dashi, soy sauce and mirin until everything glistens.

Ingredients · for 4 servings

• 500g boneless chicken thigh
• 6 dried shiitake mushrooms
• 200g lotus root (fresh or frozen)
• 1 stick burdock root (gobo, or substitute salsify)
• 2 carrots
• 250g taro (or substitute waxy potatoes)
• 100g snow peas
• 400ml dashi
• 4 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp sugar
• 2 tbsp sesame oil

Instructions

1. Soak the shiitake in 300ml warm water for 20 min., squeeze out and quarter, keeping the soaking liquid.
2. Peel the lotus root, burdock, carrots and taro, cut into irregular bite-sized pieces, and soak the lotus root and burdock in cold water for 5 min. so they stay pale.
3. Cut the chicken into pieces and sear on all sides in the sesame oil over high heat for 3 min., then add the drained root vegetables and fry along for 4 min.
4. Pour in the dashi and the shiitake soaking liquid, add the shiitake, soy sauce, mirin and sugar, and bring to a boil once.
5. Braise covered over low heat for 25 min., then simmer uncovered for a further 10 min. until almost no liquid remains and everything is glossy.
6. Add the snow peas and cook along for 2 min., toss gently, and serve warm or at room temperature.