Chikuzen-ni (Stewed Chicken with Root Vegetables)

Chikuzen-ni (Stewed Chicken with Root Vegetables)

This is a dish that is nice to eat on New Year's day and the following day with rice and salmon. Low in both fat and sugar, it can be eaten at any time of the year.


Chicken thighs
300 g
Bamboo shoot, burdock root, lotus root (small)
1 each
Shiitake mushrooms
1/2 block
Ginger, thinly sliced
1 thumb's worth
Dashi stock
1 cup
Soy sauce, mirin, sake
4 tablespoons each
Vegetable oil
1 1/2 tablespoons


1. Chop the chicken into bite-sized pieces, then season with sake and salt (not included in ingredients).
2. Roughly chop the vegetables into bite-sized pieces. Soak the burdock and lotus root in vinegar water. Slice the konnyaku into 5-6 mm thick slabs. In the center of each slab, cut a slit lengthwise about 1/4 the konnyaku length and thread the ends through the slit to make "rein knots."
3. Heat 1 tablespoon oil in a pan, then sauté the chicken. Transfer to a plate once they are evenly browned. Add more oil, then sauté the rest of the ingredients, then transfer to a separate dish.
4. Wipe the pan with a paper towel to clean, then return the sautéed vegetables to the pan. Add the dashi stock and seasonings, bring to a boil, reduce to low heat, then cover with a lid. Frequently toss the ingredients in the pan while stewing to cook evenly.
5. When the ingredients become tender, remove the lid, set over high heat, then sauté until the ingredients are glazed. It's ready to serve once the liquid boils out.

Story Behind this Recipe

At my parents' house, where we spend our new year's holiday, they serve a stew with butterbur stalks and warabi (bracken), so my kids enjoy this chikuzen-ni after they return home.