Chikuzenni (Nishime/Gameni)
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
5 portions
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Calories
257 kcal
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Course
Side Dish, Main Course
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Cuisine
Japanese
Chikuzenni (Nishime/Gameni)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 100 g carrot cut into rough bitesize pieces (rangiri)
- 100 g lotus root 1cm slices
- 100 g burdock root cut into rough bitesize pieces (rangiri, gobo
- 150 g taro satoimo) rough bite-size pieces, Japanese variety
- 1 tbsp sesame oil toasted
- 250-300 g chicken thigh skin-on, cut into large bitesize pieces, boneless
- 3 shiitake mushroom quartered (or whole for osechi, fresh
- 200 g konnyaku roughly cut into bite-size pieces
- 500 ml dashi stock
- 2 tsp light brown sugar
- 60 ml sake
- 60 ml soy sauce
- 60 ml mirin
- 10 snow peas
Finishing condiments
- ½ tbsp soy sauce
- 1 tbsp mirin
Instructions
- Start heating your pot of water with a steaming basket. While you wait for the water to boil, wash, peel and cut 100 g carrot, 100 g lotus root, 100 g burdock root (gobo) and 150 g Japanese taro according to the instructions in the ingredient list. Once each ingredient is cut, place the pieces in a bowl of cold water to prevent discoloration.
- Once the water is boiling, place all the root vegetables in the steaming basket and steam for 10 minutes over medium heat. (When the time is up, immediately remove the basket from the heat to avoid overcooking.)
- Heat a large pot on medium and once hot, add 1 tbsp toasted sesame oil. Place 250-300 g boneless chicken thigh with the skin side down and seal/brown on all sides.
- Once sealed, add the steamed root vegetables, 3 fresh shiitake mushroom and 200 g konnyaku to the pot and stir.
- Next, add 500 ml dashi stock, 2 tsp light brown sugar and 60 ml sake.
- Place a drop-lid (or piece of foil or baking paper) on top so that it's in direct contact with the ingredients and broth, and bring to a boil. Once boiling, turn the heat down to medium-low and simmer until the liquid is reduced by half (about 10 mins).
- Next, peel back the drop lid and add 60 ml mirin and 60 ml soy sauce, then tilt the pan to evenly distribute the condiments through the broth (don't mix). Place the drop lid back on and continue to cook until the liquid is reduced by one-third.
- Optional step for maximum flavor: Turn off the heat, cover and allow it to cool for 1 hour.
- Add the ½ tbsp soy sauce and 1 tbsp mirin to the pan and return to the stove. Bring to boil over a medium heat and then lower to a simmer. Tilt the pan from time to time to move the liquid around, do not mix.
- Bring a small, separate pot of water to a boil and blanch 10 snow peas for 30-60 seconds.
- Remove the snow peas from the pot using a mesh spoon and rinse them under cold water. Cut in half diagonally.
- Divide the chikuzenni into serving dishes and arrange snow peas on top.
- Enjoy!
Notes
- Traditionally people parboil each vegetable separately, but I used the steaming technique to make it quicker and easier.
- If you don't want to wait for 1 hour to cool down, you can skip the step and add the finishing mirin and soy sauce straight away.
Nutrition Information
Show Details
Serving
337g
Calories
257kcal
(13%)
Carbohydrates
22.6g
(8%)
Protein
11.9g
(24%)
Fat
12.7g
(20%)
Saturated Fat
3.3g
(17%)
Polyunsaturated Fat
2.67g
(16%)
Cholesterol
45mg
(15%)
Sodium
977mg
(41%)
Fiber
4.1g
(16%)
Nutrition Facts
Serving: 5portions
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 337g | |
| Calories | 257kcal | 13% |
| Carbohydrates | 22.6g | 8% |
| Protein | 11.9g | 24% |
| Fat | 12.7g | 20% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 2.67g | 16% |
| Cholesterol | 45mg | 15% |
| Sodium | 977mg | 41% |
| Fiber | 4.1g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
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