This hall-of-fame recipe with over 1,200 reviews is amazing! The flavors seep into every ingredient - classic chikuzen-ni at its best! ♪
Ingredients
4 servings- Burdock root2/3
- Carrot1
- Canned bamboo shoots200g
- Dried shiitake mushrooms7
- Konjac cake1
- Lotus root150g
- Chicken thigh1
- Salad oil1 tbsp
- ★Sake (for marinating)1 tbsp
- ★Soy sauce (for marinating)1 tsp
- ★Shiitake soaking liquid + water350 ml
- ★Sake3 tbsp
- ★Mirin3 tbsp
- ★Sugar1 tbsp
- ★Granulated dashi stock1/2 tbsp
- Soy sauce3 tbsp
- Mirin (for finishing)1 tbsp
- Snow pea podsto taste
Directions
50 min- 1
Peel the carrot and cut into irregular chunks or decorative flower shapes. Peel the 150g lotus root and cut into irregular chunks. Soak both in water.
- 2
Peel the 2/3 burdock root, cut into irregular chunks, and soak in water.
- 3
Blanch the 1 konjac cake, make a crosshatch pattern with a knife, then break into bite-sized pieces with a spoon.
- 4
Cut the 7 dried shiitake mushrooms and 200g canned bamboo shoots into bite-sized pieces. Cut the 1 chicken thigh into bite-sized pieces and coat with the ★ marinating seasonings (1 tbsp sake and 1 tsp soy sauce).
- 5
Heat 1 tbsp salad oil in a large pot over medium heat and stir-fry the marinated chicken thigh.
- 6
Once the chicken changes color, add the burdock root, carrot, and lotus root and stir-fry. Then add the konjac, bamboo shoots, and dried shiitake mushrooms and continue to stir-fry.
- 7
Add the ★ seasonings (350 ml shiitake soaking liquid + water, 3 tbsp sake, 3 tbsp mirin, 1 tbsp sugar, 1/2 tbsp granulated dashi stock), partially cover, and simmer over medium-low heat for about 10 minutes.
- 8
Add 3 tbsp soy sauce and simmer for another 10 minutes. Remove the lid and continue simmering until most of the liquid reduces.
- 9
When the liquid has almost evaporated, add 1 tbsp mirin for finishing and shake the pot while stir-frying to create a glossy glaze.
- 10
Once everything is glazed, garnish with snow pea pods and serve.
Tips
Adding soy sauce at the end helps highlight the natural sweetness of the ingredients. Feel free to adjust the decorative cuts to your preference.
Nutrition
Per serving- Calories170 kcal
- Protein8 g
- Fat5.5 g
- Carbs18 g
- Sodium1.4 g
This hall-of-fame recipe with over 1,200 reviews is amazing! The flavors seep into every ingredient - classic chikuzen-ni at its best! ♪
Ingredients
4 servings- Burdock root2/3
- Carrot1
- Canned bamboo shoots200g
- Dried shiitake mushrooms7
- Konjac cake1
- Lotus root150g
- Chicken thigh1
- Salad oil1 tbsp
- ★Sake (for marinating)1 tbsp
- ★Soy sauce (for marinating)1 tsp
- ★Shiitake soaking liquid + water350 ml
- ★Sake3 tbsp
- ★Mirin3 tbsp
- ★Sugar1 tbsp
- ★Granulated dashi stock1/2 tbsp
- Soy sauce3 tbsp
- Mirin (for finishing)1 tbsp
- Snow pea podsto taste
Directions
50 min- 1
Peel the carrot and cut into irregular chunks or decorative flower shapes. Peel the 150g lotus root and cut into irregular chunks. Soak both in water.
- 2
Peel the 2/3 burdock root, cut into irregular chunks, and soak in water.
- 3
Blanch the 1 konjac cake, make a crosshatch pattern with a knife, then break into bite-sized pieces with a spoon.
- 4
Cut the 7 dried shiitake mushrooms and 200g canned bamboo shoots into bite-sized pieces. Cut the 1 chicken thigh into bite-sized pieces and coat with the ★ marinating seasonings (1 tbsp sake and 1 tsp soy sauce).
- 5
Heat 1 tbsp salad oil in a large pot over medium heat and stir-fry the marinated chicken thigh.
- 6
Once the chicken changes color, add the burdock root, carrot, and lotus root and stir-fry. Then add the konjac, bamboo shoots, and dried shiitake mushrooms and continue to stir-fry.
- 7
Add the ★ seasonings (350 ml shiitake soaking liquid + water, 3 tbsp sake, 3 tbsp mirin, 1 tbsp sugar, 1/2 tbsp granulated dashi stock), partially cover, and simmer over medium-low heat for about 10 minutes.
- 8
Add 3 tbsp soy sauce and simmer for another 10 minutes. Remove the lid and continue simmering until most of the liquid reduces.
- 9
When the liquid has almost evaporated, add 1 tbsp mirin for finishing and shake the pot while stir-frying to create a glossy glaze.
- 10
Once everything is glazed, garnish with snow pea pods and serve.
Nutrition
Per serving- Calories170 kcal
- Protein8 g
- Fat5.5 g
- Carbs18 g
- Sodium1.4 g
Tips
Adding soy sauce at the end helps highlight the natural sweetness of the ingredients. Feel free to adjust the decorative cuts to your preference.