This dish is called ‘Chikuzen-ni’ (筑前煮) in Japan. It was a local dish in Chikuzen region in the island of Kyushu. It is now popular in other parts of Japan and often prepared for the New Year celebration. It can be difficult to find all these ingredients outside Japan. In particular, Gobō and Lotus Root are hard to find. I cook this dish with whatever I can find.
4 to 6 Servings
300g Chicken Thigh Fillets *cut into bite-size pieces
5 to 6 Dried Shiitake Mushrooms
1 block (250g) Konnnyaku (Konjac)
1 large Carrot
200g Lotus Root *thawed if frozen
1 Gobō *about 100g (Almost impossible to find!)
400g Satoimo (small Taro) *Today I used Potatoes
1 tablespoon Vegetable Oil
1 cup Water that was used to soak Dried Shiitake
2 tablespoon Mirin
4 tablespoons Soy Sauce
1 tablespoon Sugar
- Soak Dried Shiitake in water, drain when soft, and save water. (*Avoid the dirt and settlings.) If Shiitake are large, cut in half.
- All vegetables need to be thawed if frozen. Peel and cut into bite-size pieces. Soak Gobō and Lotus Root in water separately to remove unpleasant taste.
- Taro Potatoes need to be pre-cooked. Boil in water for a few minutes, then drain.
- Tear (or cut) Konnnyaku (Konjac) into bite-size pieces and boil in water for a few minutes, then drain.
- Heat Oil in a pot over medium heat, cook Chicken for 30 seconds, then add drained Gobō, Lotus Root, Carrot and Konnnyaku (Konjac). Stir-fry for a few minutes.
- Add Shiitake and Satoimo (Taro), and mix to combine. Add all the soup ingredients and bring to the simmer. Cover with a piece of baking paper touching the ingredients, then cover with a lid and simmer over medium low heat for 10 to 15 minutes.
- Remove the lid and baking paper, and keep cooking, occasionally tossing, until the sauce is almost gone.
- When you serve, you can add some blanched Snow Peas, and arrange the dish decoratively. *Note: This dish can be served cold.
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