Ingredients with Measurements:
- 1 pound of mixed seafood (shrimp, scallops, squid, mussels)
- 1 pound of boneless chicken thighs, cut into bite-sized pieces
- 1 cup of dashi broth
- 1 cup of water
- 1/2 cup of soy sauce
- 1/2 cup of sake
- 1/4 cup of mirin
- 1/4 cup of sugar
- 1 onion, sliced
- 2 carrots, sliced
- 1 cup of shiitake mushrooms, sliced
- 1 cup of bamboo shoots, sliced
- 1 cup of snow peas
- 1 cup of green beans
- 1 cup of lotus root, sliced
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
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 onion, carrots, shiitake mushrooms, and bamboo shoots. Cook for another 5 minutes.
4. Add the dashi broth, water, soy sauce, sake, mirin, and sugar. Bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the mixed seafood, snow peas, green beans, and lotus root. Simmer for another 5 minutes.
7. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef
- Dashi broth can be substituted with chicken or vegetable broth
- Snow peas can be substituted with sugar snap peas
- Lotus root can be substituted with water chestnuts
Variations:
- Add tofu for a vegetarian version
- Add chili flakes for a spicy version
- Use different types of seafood, such as clams or crab
Tips and tricks:
- Make sure to clean the seafood thoroughly before adding it to the pot
- Cut the vegetables into similar sizes for even cooking
- Adjust the sweetness and saltiness to your liking by adding more or less sugar and soy sauce
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a side of steamed rice.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Pair with a light, refreshing white wine such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with steamed rice and a side of miso soup.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to cook the seafood and chicken to an internal temperature of 165°F 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 Edo period. It is typically made with chicken and vegetables simmered in a sweet and savory broth.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of umami from the dashi broth.
Serving suggestions:
Serve hot with steamed rice and a side of miso soup.
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Region: Japanese