Chikuzenni(Chiken and Vegetable Stew) 筑前煮
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Prep Time
1 d
-
Cook Time
mins
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Total Time
1 d 30 mins
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Servings
4 serves
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Calories
311 kcal
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Course
Main Course
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Cuisine
Japanese
Chikuzenni(Chiken and Vegetable Stew) 筑前煮
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Discover the comforting flavours of chikuzenni, a traditional Japanese chicken and vegetable stewed dish, with this step by step recipe.
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Ingredients
- 5 dried shiitake mushrooms *1
- 200 ml soaking water for dried shiitake mushrooms *2
- 2 chicken thigh fillets
- 1 carrot
- 8 Snow peas
- 150 g konnyaku (konjac)
- 200 g renkon (lotus roots)
- 200 g satoimo (taro)
- ½ tbsp sesame oil
- 150 ml water
- 3 tbsp sugar
- 3 tbsp cooking sake
- 3 tbsp soy sauce *3
- 1 tbsp mirin
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Instructions
- Start soaking the dried shiitake mushrooms a day before.
- Prepare all the vegetables as explained above.
- Heat sesame oil in a frying pan and the chicken thigh to cook until browned.
- Remove the chicken thigh pieces out of the frying pan and add the konnyaku, carrot, renkon, satoimo and shiitake mushrooms to the frying pan and cook over medium hear (don't add the snow peas yet).
- Pour the mixture of shiitake dashi, water, 3 tbsp sugar, 3 tbsp sake and 2 tbsp soy sauce to the frying pan and bring to boil. *4
- When it has boiled, turn the heat down and simmer with an "otoshibuta" (drop lid) for about 20 minutes or till all the ingredients have cooked through.
- Turn the heat off and cool it down. The flavours will penetrate through into the ingredients well and become more flavourful and delicious if you let it cool down.
- Return the Chikuzenni back over medium-high heat.
- When it has boiled, add soy sauce and mirin and let the liquid evaporate.
- Turn the heat off and serve with par boiled snow peas.
Equipments used:
Notes
- *1 preferably "donko" shiitake mushrooms.
- *2 Do not discard the soaking water as you need 150ml Shiitake dashi liquid for making the simmering sauce.
- *3 1 tbsp of soy sauce will be added at the end of the cooking process with 1 tbsp of mirin.
- *4 Only 2 tbsp soy sauce used here and then the extra 1tbsp is added later with mirin as mentioned above in note 3.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
38g
(13%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.05g
Cholesterol
55mg
(18%)
Sodium
869mg
(36%)
Potassium
815mg
(23%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
2651IU
(53%)
Vitamin C
26mg
(29%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 55mg | 18% |
| Sodium | 869mg | 36% |
| Potassium | 815mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 2651IU | 53% |
| Vitamin C | 26mg | 29% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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