This is JUN-chan's homestyle chikuzen-ni! Packed with hearty root vegetables and simmered in a warm, comforting broth — it's the kind of dish that just feels like home. ♪
Ingredients
3 servings- Chicken thigh1 piece (200g)
- Carrot1 small (70g)
- Konjac (konnyaku)1/2 block (120g)
- Taro (satoimo)5 medium (150g)
- Shimeji mushrooms (or shiitake)1/2 pack (70g)
- Lotus root (renkon)1 small section (70g)
- Burdock root (gobo)1/2 small root (70g)
- Snow peas or green beansa pinch (if available)
- Vegetable oil1 tbsp
- ★Water200cc
- ★Hondashi (instant dashi powder)1 tsp
- ★Sugar2 tbsp
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Mirin1 tbsp
Directions
50 min- 1
Cut 200g of chicken thigh into bite-sized pieces. Add 2 tsp soy sauce and 2 tsp sake (not included in the measured amounts above) to marinate the chicken.
- 2
Scrape the skin off 70g of burdock root and cut diagonally into 7mm slices. Soak in water and change the water several times to remove bitterness.
- 3
Peel 70g of lotus root and cut into 7mm half-moon slices. Soak in water to remove bitterness.
- 4
Pound 120g of konjac with a pestle or rolling pin, then tear by hand into bite-sized pieces. Boil for about 5 minutes, then drain in a colander.
- 5
Peel 150g of taro and cut into bite-sized pieces. Briefly boil, then drain in a colander.
- 6
Peel 70g of carrot and cut into irregular bite-sized chunks (rangiri).
- 7
Remove the strings from the snow peas and cut diagonally if large. Trim the base of 70g of shimeji mushrooms and separate into small clusters.
- 8
Heat a pot over medium heat, add 1 tbsp of vegetable oil, and add the marinated chicken (200g). Quickly cover with a lid to prevent oil splatter. Once browned, flip the pieces over.
- 9
Add the remaining vegetables in order, from those that take longest to cook: burdock root (70g) and carrot (70g) → konjac (120g) → lotus root (70g) → taro (150g) and shimeji mushrooms (70g). Stir-fry until coated with oil.
- 10
Once everything is coated with oil, add the ★ seasonings: water (200cc) and hondashi (1 tsp). Bring to a boil and skim off any foam.
- 11
Add ★ sugar (2 tbsp) and sake (2 tbsp). Cover with a drop lid (otoshibuta) made from aluminum foil, then place the pot lid on top. Reduce the heat slightly and simmer for about 10 minutes.
- 12
Add ★ soy sauce (2 tbsp). Continue simmering with the drop lid on and the pot lid slightly ajar for about 7 minutes, until the vegetables are tender and the liquid has reduced.
- 13
Add the snow peas and ★ mirin (1 tbsp). Increase the heat slightly and toss the pot contents while simmering to reduce the liquid further and give everything a nice glaze.
- 14
Serve in bowls and enjoy!
Tips
Don't worry if you don't have all the ingredients — feel free to use whatever vegetables you have on hand. If using green beans, blanch them before adding. This is a perfect everyday side dish, not just for special occasions.
Nutrition
Per serving- Calories173 kcal
- Protein7.5 g
- Fat6 g
- Carbs19.3 g
- Sodium1.4 g
This is JUN-chan's homestyle chikuzen-ni! Packed with hearty root vegetables and simmered in a warm, comforting broth — it's the kind of dish that just feels like home. ♪
Ingredients
3 servings- Chicken thigh1 piece (200g)
- Carrot1 small (70g)
- Konjac (konnyaku)1/2 block (120g)
- Taro (satoimo)5 medium (150g)
- Shimeji mushrooms (or shiitake)1/2 pack (70g)
- Lotus root (renkon)1 small section (70g)
- Burdock root (gobo)1/2 small root (70g)
- Snow peas or green beansa pinch (if available)
- Vegetable oil1 tbsp
- ★Water200cc
- ★Hondashi (instant dashi powder)1 tsp
- ★Sugar2 tbsp
- ★Sake2 tbsp
- ★Soy sauce2 tbsp
- ★Mirin1 tbsp
Directions
50 min- 1
Cut 200g of chicken thigh into bite-sized pieces. Add 2 tsp soy sauce and 2 tsp sake (not included in the measured amounts above) to marinate the chicken.
- 2
Scrape the skin off 70g of burdock root and cut diagonally into 7mm slices. Soak in water and change the water several times to remove bitterness.
- 3
Peel 70g of lotus root and cut into 7mm half-moon slices. Soak in water to remove bitterness.
- 4
Pound 120g of konjac with a pestle or rolling pin, then tear by hand into bite-sized pieces. Boil for about 5 minutes, then drain in a colander.
- 5
Peel 150g of taro and cut into bite-sized pieces. Briefly boil, then drain in a colander.
- 6
Peel 70g of carrot and cut into irregular bite-sized chunks (rangiri).
- 7
Remove the strings from the snow peas and cut diagonally if large. Trim the base of 70g of shimeji mushrooms and separate into small clusters.
- 8
Heat a pot over medium heat, add 1 tbsp of vegetable oil, and add the marinated chicken (200g). Quickly cover with a lid to prevent oil splatter. Once browned, flip the pieces over.
- 9
Add the remaining vegetables in order, from those that take longest to cook: burdock root (70g) and carrot (70g) → konjac (120g) → lotus root (70g) → taro (150g) and shimeji mushrooms (70g). Stir-fry until coated with oil.
- 10
Once everything is coated with oil, add the ★ seasonings: water (200cc) and hondashi (1 tsp). Bring to a boil and skim off any foam.
- 11
Add ★ sugar (2 tbsp) and sake (2 tbsp). Cover with a drop lid (otoshibuta) made from aluminum foil, then place the pot lid on top. Reduce the heat slightly and simmer for about 10 minutes.
- 12
Add ★ soy sauce (2 tbsp). Continue simmering with the drop lid on and the pot lid slightly ajar for about 7 minutes, until the vegetables are tender and the liquid has reduced.
- 13
Add the snow peas and ★ mirin (1 tbsp). Increase the heat slightly and toss the pot contents while simmering to reduce the liquid further and give everything a nice glaze.
- 14
Serve in bowls and enjoy!
Nutrition
Per serving- Calories173 kcal
- Protein7.5 g
- Fat6 g
- Carbs19.3 g
- Sodium1.4 g
Tips
Don't worry if you don't have all the ingredients — feel free to use whatever vegetables you have on hand. If using green beans, blanch them before adding. This is a perfect everyday side dish, not just for special occasions.