HOW TO MAKE JAPANESE SIMMERED CHICKEN AND VEGETABLES || CHIKUZENNI || OSECHI DISH || JAPANESE RECIPE

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 chicken into bite-sized pieces.

Slice ginger, remove the skin, and cut into julienne.

Make shallow slices on both sides of the konyaku, then cut into halves and bite-sized pieces.

Boil konyaku for 2-3 minutes to remove the unique smell.

In another pan, add konyaku and chicken.

Add water, soy sauce, sake, mirin, and sugar to the pan and mix well.

Add ginger and simmer, mixing occasionally.

Boil snow peas for 2 minutes, then soak in cold water.

Wash and clean burdock roots, cut into bite-sized pieces, and soak in water with 1 tablespoon of vinegar.

Cut lotus root and bamboo shoots, peel taro roots, and cut carrots using a flower shape cutter.

Make decorative cuts on the mushrooms.

Add cooking oil to a pan and add all the vegetables except the snow peas.

Saute the vegetables.

Add dashi, sake, mirin, and sugar to the vegetables and mix well.

Add the chicken and konyaku to the pan and simmer.

Simmer for 10 minutes, then add soy sauce and simmer again until the vegetables are tender.

When the vegetables are done, add the snow peas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens