Hearty Chikuzen-ni: Japanese Chicken & Veg Stew

Chikuzen-ni (Braised Chicken & Root Vegetables) Directions

• Prep the Ingredients
  1.Rehydrate Shiitake:
  ・Lightly rinse dried shiitake, then soak in just enough water to cover for a few hours (or overnight).
  ・Once softened, remove stems, slice caps into 2–3 pieces. Strain soaking liquid to remove debris; measure 150 ml and reserve.
  2.Lotus Root & Burdock:
  ・Peel, cut into bite-size chunks (burdock in a smaller chunk than lotus).
  ・Immediately soak each in cold water to prevent discoloration.
  3.Carrot:
  ・Peel, cut into smaller random “rangiri” chunks or large rolling cuts.
  4.Taro (Satoimo):
  ・Peel, if large cut into halves or thirds.
  ・Pre-boil:place in cool water, bring to boil, cook 3–4 mins, then drain. This shortens final cook time.
  5.Konnyaku:
  ・Break into spoon-size pieces or tear by hand for a rustic look.
  ・Rub with ~1 teaspoon salt (not listed) for 5 mins, then parboil 2–3 mins to remove smell.
  6.Chicken Thigh:
  ・Trim excess fat/skin if desired.
  ・Cut into ~3–4 cm squares (~1.5 inches).
• Start the Braise
  1.Pan with Oil: In a large pot or deep pan, heat 1 tsp oil over medium-low.
  2.Sear Chicken:
  ・Place chicken skin-side down, lightly brown. Turn it over once color changes.
  3.Add Root Vegetables:
  ・Drain lotus, burdock, and carrot. Add them to pot.
  ・Stir-fry for 1–2 minutes, coating with oil.
  4.Add Konnyaku & Taro:
  ・Stir briefly, letting everything get a light coating.
• Add Shiitake & Seasonings
  1.Shiitake: Place in pot.
  2.Shiitake Soaking Liquid: Pour in 150 ml.
  3.Sauces:
  ・Add 5 Tbsp soy sauce, 4 Tbsp sake, 4 Tbsp mirin.
  4.Bring to a Boil: Increase heat; once it bubbles, reduce to low/medium-low.
  5.Cover with Drop Lid (otoshibuta) or loosely with a regular lid.
  ・Simmer ~10 minutes, allowing flavors to penetrate.
• Reduce & Finish
  1.After 10 Mins: Check if root veggies are nearly tender.
  2.Uncover: Remove drop lid. Continue simmering another 4–5 minutes to reduce the liquid.
  ・Aim for just enough broth to lightly coat ingredients.
  3.Taste: If too concentrated or salty, add a splash of water; if bland, drizzle more soy sauce or mirin.
  4.Optional: Add parboiled snow peas in the last minute for color.
• Serve & Store
  1.Plate: Ladle out the chicken & veggies with enough sauce to keep them moist.
  2.Garnish: A sprinkle of sesame seeds or sliced snow peas can add color.
  3.Leftovers: Store in the fridge; flavors deepen overnight.