Ingredients with Measurements:
- 4 boneless, skinless chicken thighs
- 2 cups dashi broth
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1 tablespoon sugar
- 1 large carrot, peeled and cut into bite-sized pieces
- 1 large daikon radish, peeled and cut into bite-sized pieces
- 1/2 cup bamboo shoots, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup snow peas
- 4 pieces of kombu seaweed, each about 6 inches long
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 scallions, thinly sliced
Special equipment needed:
- Large pot or Dutch oven
- Kitchen twine
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the dashi broth, soy sauce, mirin, sake, and sugar. Bring to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.
2. Add the carrot, daikon radish, bamboo shoots, and shiitake mushrooms to the pot. Cover and simmer for 10 minutes.
3. Meanwhile, wrap each chicken thigh with a piece of kombu seaweed, using kitchen twine to secure the seaweed in place.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 3-4 minutes on each side, until browned.
5. Transfer the chicken thighs to the pot with the vegetables and broth. Cover and simmer for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the pot and stir until the broth thickens slightly.
7. Add the snow peas to the pot and cook for 1-2 minutes, until they are bright green and tender.
8. Remove the pot from the heat and discard the kombu seaweed and kitchen twine. Garnish with sliced scallions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 9g
Carbohydrates: 32g
Protein: 30g
Sodium: 2200mg
Sugar: 15g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork loin.
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with sweet sherry or rice vinegar.
- Sake can be substituted with dry white wine or Chinese rice wine.
- Snow peas can be substituted with sugar snap peas or green beans.
Variations:
- Add sliced lotus root or burdock root to the pot with the other vegetables.
- Use beef instead of chicken for a heartier dish.
- Add a tablespoon of grated ginger to the broth for extra flavor.
Tips and tricks:
- Soak the kombu seaweed in water for 5-10 minutes before wrapping it around the chicken thighs to make it more pliable.
- To save time, use pre-cut vegetables from the grocery store.
- Make sure to remove the kitchen twine before serving.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced scallions on top.
Garnishes:
Sliced scallions
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice
Troubleshooting advice:
- If the broth is too salty, add a splash of water to dilute it.
- If the broth is too sweet, add a splash of soy sauce to balance the flavors.
- If the chicken is not cooked through, simmer for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chikuzenni is a traditional Japanese dish that originated in the Edo period (1603-1868). It is a type of nimono, or simmered dish, that typically includes chicken or fish and a variety of vegetables.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese