Delicious Chicken Stew with Root Vegetables for New Year's

Delicious Chicken Stew with Root Vegetables for New Year's

This is a basic chicken stew with root vegetables that can be used for bento or osechi. It's simple and turns out pretty. This is home cooking, so stew it all together.

Ingredients: 4 servings

Kintoki Carrot
Burdock root
Taro root
2, small
Lotus root
Dried shiitake mushrooms
6, small
1/2 block
Plum blossom-shaped wheat gluten
as needed
For the broth:
Dashi stock
800 ml
Juice from the rehydrated shiitake mushrooms
200 ml
Usukuchi soy sauce
3 tablespoons
4 tablespoons
Raw cane sugar
2 tablespoons
4 tablespoons
a pinch


1. Rehydrate the shiitake mushrooms in lukewarm water, cut off the stems, and carve a decorative cross in the tops. Cut the lotus root into a decorative pattern. Peel the skin of the burdock root, cut diagonally, and rinse in water.
2. Carve the carrot slices into plum blossoms, and make decorative cuts to form the petals. They are still quite pretty without doing this.
3. Cut the konnyaku block into 5-mm thin strips, make a slit down the center, and flip one end through.
4. Combine all of the ingredients in a pot aside from the mirin, carrot, and plum blossom-shaped wheat gluten, and stew until you can easily poke a skewer through the vegetables. Add the mirin, carrots, and plum blossom-shaped wheat gluten, stew for 5 minutes until it produces a glaze, and it is done.
5. I made it for the osechi I served for New Year's 2013: Recipe ID: 2438681.

Story Behind this Recipe

There are lots of recipes for chikuzen-ni that are stewed separately, but I figured I could stew it together for home cooking...
There have been times when I added chicken, but it looked better to leave it out for the color balance of the osechi dish.