Authentic Japanese Recipe｜How to Make Delicious CHIKUZENNI (Nishime)｜やすまるだし

shiitake mushrooms

🥗Healthier: oyster mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

burdock root

🥗Healthier: jicama

💰Cheaper: carrots

Carrots are more common and can add sweetness.

lotus root

🥗Healthier: daikon radish

💰Cheaper: potatoes

Potatoes are easier to find and less expensive.

konnyaku

🥗Healthier: tofu

💰Cheaper: cabbage

Cabbage can provide a similar texture at a lower cost.

Cut 100g chicken into bite-sized pieces.

Take 20 cm burdock root, scrape the skin off with the back of a kitchen knife, and cut into large pieces.

Soak burdock root in water to remove alkalies.

Peel 70g lotus root and cut into large pieces.

Soak lotus root in water to remove alkalies.

Cut 80g konjac into large pieces and boil for 1 minute.

Cut 5 cm carrot into large pieces.

Cut 5 cm Japanese white radish into large pieces.

Heat 1 tablespoon of oil in a pan and stir-fry all the ingredients together.

Add 140cc water and 1 packet of Yasumaru Bouillon to the pan.

Add 1/2 tablespoon sugar, 1 tablespoon soy sauce, 1/2 tablespoon mirin, and 1/2 tablespoon sake or white wine.

Cook until the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens