Chikuzen Ni, chicken and root vegetables No music

shiitake mushrooms

🥗Healthier: oyster mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

burdock root

🥗Healthier: parsnip

💰Cheaper: carrots

Carrots can be used as a substitute for a similar texture.

Cut the gobo into the same size and shape as the carrot.

Roughly distress the outside skin of the gobo but do not remove too much skin to retain nutrition.

Do not soak the gobo in water as it can dilute its flavor.

If using only half of the konnyaku, do not discard the water it comes in; instead, soak the konnyaku in that water.

Tear the konnyaku into pieces to help it absorb more flavor, ensuring the size matches the other ingredients.

Boil the konnyaku to treat its smell before cooking.

Cut one chicken thigh into pieces of the same size as the other ingredients.

Use frozen mushrooms, which can enhance taste and nutrition when thawed.

Lotus root is typically used but was not included in this video due to unavailability; if using, peel and cut it to match the other vegetables and soak it in water for 1-2 minutes before draining.

Do not add soy sauce at this stage; instead, place an ottoshibuta (drop lid) on top and cook until all vegetables are softened.

Once the vegetables are soft, remove the drop lid and add soy sauce, cooking until the liquid is almost gone.

Add paprika and some green vegetables, like frozen edamame, to make the dish more colorful.

Cooking Techniques

Spice Level:

Allergens