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No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics

No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics

This dish stays tasty even after it has cooled. Great for the New Year's meal or for bento!

The keys to success are to parboil the vegetables and to combine the seasonings beforehand.

Ingredients: 6 servings

Chicken thigh
1 thigh
Burdock root
1/2
Lotus root
1/2 section
Satoimo (taro)
6
Carrot
1/2
Konnyaku
1/2
Dried Shiitake Mushrooms (small)
12
Cooked bamboo shoots in brine
100 g
Snow peas
12
○Dashi stock
3 cups
Water used to reconstitute the shiitake
1 cup
☆Sake
6 tablespoons
☆Sugar
1 1/2 tablespoons
☆Mirin
1 tablespoon
☆Soy sauce
3 tablespoons
☆Dashi soy sauce (soy sauce premixed with dashi)
2 tablespoons
☆ Usukuchi soy sauce
2 tablespoons
Vegetable oil
as needed

Steps

1. Cut the chicken into bite-sized pieces and peel the taro. Shave off the burdock skin with the back of your knife and then cut into chunks about 5 cm long.
2. Peel the lotus root and the carrot, then cut into pieces 8 mm thick (It will be prettier if you use decorative cuts on the lotus root and cut out the carrots using a flower mold). Rope-twist the konnyaku. You can do this by first slicing the konnyaku into slices that are 8 mm thick, and then cutting a slit down the middle of each piece. Insert one end of the piece into the slit and pull to get a twisted konnyaku.
3. Wash the bamboo shoot and cut into bite-sized pieces. Reconstitute the shiitake with 1 cup of warm water. Remove the veins from the snow peas, then blanch them in salt water.
4. Parboiling - Boil the burdock for about 10 minutes in plenty of water. Then add the lotus root and the bamboo shoot and boil for another 5 minutes. Skim off the scum occasionally.
5. In a separate pot, parboil the konnyaku in boiling water. Marinate the chicken in 1 tablespoon sake and 1 tablespoon soy sauce (both not listed).
6. Heat some oil in a pot, then cook the chicken pieces skin-side down first.
7. Add all of the prepared ingredients (except the snow peas) into the pot, then add the dashi and the shiitake water and let it come to a simmer. Cover with a small lid that sits right on top of the food (called an otoshibuta or a drop lid; you can make one with aluminum foil) and simmer for about 15 minutes.
8. Add the ☆ seasonings and simmer some more. When you can easily stick a skewer through the taro, turn off the heat. Serve in a bowl, sprinkle on the snow peas, and you are done!

Story Behind this Recipe

This is a staple dish.