Ingredients with Measurements:
- 1 large eggplant, cut into bite-sized pieces
- 1 block of firm tofu, cut into bite-sized pieces
- 1 cup of dashi (Japanese soup stock)
- 1/4 cup of soy sauce
- 1/4 cup of mirin (Japanese sweet rice wine)
- 1 tablespoon of sugar
- 1/2 cup of sliced carrots
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced lotus root
- 1/2 cup of sliced konnyaku (Japanese yam cake)
- 1/2 cup of snow peas
- 1/4 cup of chopped scallions
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot or Dutch oven with lid
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the eggplant and tofu to the pot and sauté for 5 minutes, or until lightly browned.
3. Add the dashi, soy sauce, mirin, and sugar to the pot and stir to combine.
4. Add the carrots, shiitake mushrooms, bamboo shoots, lotus root, and konnyaku to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer for 20-25 minutes, or until the vegetables are tender.
7. Add the snow peas to the pot and cook for an additional 2-3 minutes, or until the snow peas are tender-crisp.
8. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 6g
Carbohydrates per serving: 22g
Protein per serving: 10g
Substitutions for ingredients:
- Instead of dashi, you can use vegetable broth or chicken broth.
- Instead of mirin, you can use rice vinegar or white wine.
- Instead of konnyaku, you can use sliced daikon radish or sweet potato.
Variations:
- Add sliced chicken or beef for a meatier version.
- Use different vegetables, such as bell peppers, zucchini, or broccoli.
- Add a spicy kick by adding chili flakes or hot sauce.
Tips and tricks:
- Make sure to cut the vegetables into bite-sized pieces for even cooking.
- If you don't have a large pot or Dutch oven, you can use a deep skillet with a lid.
- You can prepare the vegetables ahead of time and store them in an airtight container in the refrigerator until ready to use.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for family-style dining.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Miso soup and a side salad
Troubleshooting advice:
- If the vegetables are not tender after 20-25 minutes of simmering, add more liquid and continue cooking until tender.
- If the sauce is too salty, add a splash of water or broth to dilute it.
Food safety advice:
Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Chikuzenni is a traditional Japanese dish that originated in the Kyoto region. It is typically made with a variety of vegetables and simmered in a flavorful broth.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese