Chikuzenni Recipe - Japanese Cooking 101

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 the bamboo shoot into pieces about 1 inch thick and 2 inches long.

Cut the lotus root into 1 inch thick pieces.

Remove the stem from the rehydrated dried shiitake mushroom.

Cut the chicken breast or thigh into bite-sized pieces.

Heat a large pot with vegetable oil.

Add the chicken pieces and cook until browned (does not need to be cooked through).

Add all vegetables except for the shiitake mushrooms and snow peas.

Boil the snow peas separately in dashi or salted water to keep their bright color.

Cook and stir the mixture for a couple of minutes.

Add the shiitake mushrooms and pour in the dashi broth.

Cover and cook for 15 to 20 minutes until the vegetables are soft (check with a toothpick).

Add sugar, soy sauce, mirin, and sake to the pot.

Cook uncovered for another 15 to 20 minutes.

Remove from heat and cover to let it absorb flavor from the broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens