Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

Stewed Chicken, Daikon Radish, Carrots, and Konnyaku (Chikuzen-ni Style)

This is a nostalgic stewed dish made Chikuzen-ni style. I recommend it for times when you need to give your tummy a break.


Chicken thigh
300 to 400 g
Daikon radish
2 blocks
For the stew
☆ Sake
2 tablespoons
☆ Dashi stock
1 cup
☆ Soy sauce
3 tablespoons
☆ Sugar
2 tablespoons


1. Roughly chop the daikon radish, then parboil the daikon in water that was used to rinse rice. Roughly chop the carrot.
2. Chop the chicken into small bite-sized pieces.
3. Rub salt into the konnyaku, rinse off the salt, then use a spoon to chop into bite-sized pieces. Without heating oil in the sauce pan, dry roast the konnyaku.
4. In a deep sauce pan, heat the oil, then fry the chicken.
5. When both sides of the chicken become golden brown, add the daikon and carrots, then sauté.
6. Add the konnyaku, then sauté some more.
7. When the oil is evenly coated over the ingredients, add the sake, then the dashi stock and sugar, and add the soy sauce last.
8. Cover with a drop lid, simmer for about 15 minutes, then it's ready to serve.
9. If you allow it to cool to room temperature once, the flavors will settle into the ingredients better.
10. For a quick cooling method: Put ice water in a large bowl, then place the sauce pan in the bowl to cool. Replace ice water as needed.

Story Behind this Recipe

I created this while recalling how it was cooked at home.