Chikuzenni (Nishime/Gameni)
https://sudachirecipes.comChikuzenni is a comforting and nutritious dish made with succulent chicken thigh and hearty root vegetables simmered in a rich dashi broth. This recipe hails from Northern Kyushu and has since become a well-loved dish across Japan. It can be eaten any time of year, but it always makes a special appearance during the New Year as part of "Osechi Ryori".
Ingredients
- 100 g carrot(s) cut into rough bitesize pieces (rangiri)
- 100 g lotus root 1cm slices
- 100 g burdock root (gobo) cut into rough bitesize pieces (rangiri)
- 150 g Japanese taro (satoimo) rough bite-size pieces
- 1 tbsp sesame oil
- 250-300 g boneless chicken thigh(s) skin-on, cut into large bitesize pieces
- 3 fresh shiitake mushroom(s) quartered (or whole for osechi)
- 200 g konnyaku roughly cut into bite-size pieces
- 500 ml dashi stock
- 2 tsp light brown sugar
- 60 ml sake
- 60 ml soy sauce
- 60 ml mirin
- 10 snow peas
Instructions
- Start heating your pot of water with a steaming basket. While you wait for the water to boil, wash, peel and cut 100 g carrot(s), 100 g lotus root, 100 g burdock root (gobo) and 150 g Japanese taro according to the instructions in the ingredient list. Once each ingredient is cut, place the pieces in a bowl of cold water to prevent discoloration.
- Once the water is boiling, place all the root vegetables in the steaming basket and steam for 10 minutes over medium heat. (When the time is up, immediately remove the basket from the heat to avoid overcooking.)
- Heat a large pot on medium and once hot, add 1 tbsp sesame oil. Place 250-300 g boneless chicken thigh(s) with the skin side down and seal/brown on all sides.
- Once sealed, add the steamed root vegetables, 3 fresh shiitake mushroom(s) and 200 g konnyaku to the pot and stir.
- Next, add 500 ml dashi stock, 2 tsp light brown sugar and 60 ml sake.
- Place a drop-lid (or piece of foil or baking paper) on top so that it's in direct contact with the ingredients and broth, and bring to a boil. Once boiling, turn the heat down to medium-low and simmer until the liquid is reduced by half (about 10 mins).
- Next, peel back the drop lid and add 60 ml mirin and 60 ml soy sauce, then tilt the pan to evenly distribute the condiments through the broth (don't mix). Place the drop lid back on and continue to cook until the liquid is reduced by one-third.
- Optional step for maximum flavor: Turn off the heat, cover and allow it to cool for 1 hour.
- Add the ½ tbsp soy sauce and 1 tbsp mirin to the pan and return to the stove. Bring to boil over a medium heat and then lower to a simmer. Tilt the pan from time to time to move the liquid around, do not mix.
- Bring a small, separate pot of water to a boil and blanch 10 snow peas for 30-60 seconds.
- Remove the snow peas from the pot using a mesh spoon and rinse them under cold water. Cut in half diagonally.
- Divide the chikuzenni into serving dishes and arrange snow peas on top.
- Enjoy!
Notes
Traditionally people parboil each vegetable separately, but I used the steaming technique to make it quicker and easier.
If you don't want to wait for 1 hour to cool down, you can skip the step and add the finishing mirin and soy sauce straight away.
Nutrition
Serving: 337g | Calories: 257kcal | Carbohydrates: 22.6g | Protein: 11.9g | Fat: 12.7g | Saturated Fat: 3.3g | Polyunsaturated Fat: 2.67g | Cholesterol: 45mg | Sodium: 977mg | Fiber: 4.1g