Soft Simmered Chicken and Root Vegetables (Chikuzenni)

Ingredients

• 300 g boneless skinless chicken thighs
• 4 dried shiitake mushrooms, soaked and sliced
• 1 medium carrot, peeled and cut into bite-sized pieces
• 100 g lotus root, peeled and sliced
• 0.5 stalk burdock root (gobo), scrubbed and sliced
• 0.5 block konnyaku (yam cake), torn into pieces
• 6 pcs snow peas, blanched
• 1.5 cup dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tbsp vegetable oil

Steps

1. Prepare the root vegetables by cutting them into bite-sized 'rangiri' (diagonal) pieces. Soak the burdock and lotus root in water for 5 minutes to prevent browning, then drain.
2. Tear the konnyaku into bite-sized pieces by hand or with a spoon to create more surface area for flavor. Blanch in boiling water for 1 minute to remove its earthy smell, then drain.
3. Cut the chicken thighs into 1-inch bite-sized pieces.
4. Heat vegetable oil in a large pot over medium heat. Add the chicken and cook until the surface is lightly browned.
5. Add the carrots, lotus root, burdock root, mushrooms, and konnyaku to the pot. Stir-fry for 2-3 minutes until the vegetables are coated in oil.
6. Pour in the dashi stock, sake, and sugar. Bring to a boil and skim off any foam that rises to the surface.
7. Add the soy sauce and mirin. Place a drop lid (otoshibuta) or a piece of parchment paper directly on top of the ingredients to help them cook evenly.
8. Reduce heat to low-medium and simmer for 15-20 minutes, or until the liquid has reduced by half and vegetables are tender.
9. Remove from heat and let it sit for a few minutes to allow flavors to deepen. Garnish with blanched snow peas before serving.