Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large daikon radish, peeled and cut into bite-sized pieces
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced bamboo shoots
- 1 cup konnyaku (yam cake), cut into bite-sized pieces
- 1 cup dashi (Japanese soup stock)
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1/4 cup sugar
- 1 tbsp vegetable oil
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds, toasted
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Skimmer or slotted spoon
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Add the daikon radish, shiitake mushrooms, carrots, bamboo shoots, and konnyaku to the pot.
4. In a separate bowl, whisk together the dashi, soy sauce, sake, mirin, and sugar until the sugar is dissolved.
5. Pour the sauce over the chicken and vegetables in the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the daikon radish is tender.
7. Skim off any foam or impurities that rise to the surface of the pot.
8. Serve the chikuzenni in bowls, garnished with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning chicken, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Sodium: 1500mg
Sugar: 15g
Fiber: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts or tofu.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Konnyaku can be substituted with firm tofu or sliced lotus root.
- Dashi can be substituted with chicken or vegetable broth.
Variations:
- Add other vegetables such as snow peas, green beans, or bell peppers.
- Use beef or pork instead of chicken.
- Add a splash of rice vinegar or lime juice for extra acidity.
- Make a vegetarian version by using vegetable broth and omitting the meat.
Tips and tricks:
- Cut the daikon radish and konnyaku into bite-sized pieces to ensure even cooking.
- Toast the sesame seeds in a dry pan over medium heat until fragrant and lightly browned.
- Skim off any foam or impurities that rise to the surface of the pot to keep the broth clear.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chikuzenni in a pot over medium heat until heated through.
Presentation ideas:
Serve the chikuzenni in individual bowls, garnished with sliced green onions and toasted sesame seeds.
Garnishes:
Sliced green onions and toasted sesame seeds
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Miso soup
- Edamame
Troubleshooting advice:
- If the broth is too salty, add a splash of water or more dashi to dilute it.
- If the daikon radish is still tough after simmering, continue cooking until tender.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chikuzenni is a traditional Japanese dish that originated in the Chikuzen region of Fukuoka Prefecture. It is a type of nimono, or simmered dish, that typically includes chicken, vegetables, and a sweet and savory broth.
Flavor profiles:
Savory, sweet, umami
Serving suggestions:
Serve the chikuzenni in individual bowls, garnished with sliced green onions and toasted sesame seeds. Pair with steamed rice and a side of pickled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese