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Chikuzenni, a popular one pot dish served in Japanese households throughout the year, is also served during Japanese New Year! This humble dish features chicken and a variety of vegetables boiled in broth with soy sauce and sugar. The sliced lotus root in the dish symbolizes good foresight.
Cooking Time: 30mins – 60mins
Total time: 30mins – 60mins
Ingredients
225g chicken thigh (cut into bite size)
5 satoimo (taro)
110g lotus root
110g carrot
5 shiitake mushroom
110g gobo (burdock root)
70g kinusaya (snow peas)
1 konnyaku
Spices for chicken
1 tbsp mirin
1 tbsp soy sauce
½ tbsp sake
Spices for chikuzenni
1½ tbsp sugar
2 tbsp soy sauce
2 tbsp mirin
¼ tsp salt
2 cups dashi stock (or 2 cups water + 1 tsp dashi powder)
Instructions
Mix and marinate chicken with spices.
Cut carrots and lotus root and marinate in 2 cups water with ½ tsp vinegar for 10 mins.
Prepare taro and wash with cold water. Remove the stringy edge from the snow peas. Boil them for a few mins.
Pull the burdock root’s skin with the back of knife and slice finely. Then, make an incision in the center of the konnyaku and turn inside out.
In a pot, sauté chicken for 2 mins. Then, add carrot, taro, lotus root, shiitake, burdock root, and the combination of mixed spices for chikuzenni. Boil for 40 mins.
Garnish with snow peas and serve.
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