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Chikuzen-ni Made in a Jiffy with a Pressure Cooker

Chikuzen-ni Made in a Jiffy with a Pressure Cooker

Even though this uses a lot of ingredients, it's super easy since the pressure cooker does all the work.

Ingredients: 6 to 8 servings

Chicken thigh
1 thigh
◎ Soy sauce
1 tablespoon
◎ Mirin
1 tablespoon
Dried shiitake mushrooms
4
Carrot
1
Burdock root
1/2
Lotus root
1 section (about 150 g)
Konnyaku
1/2
Green beans (or snow peas)
4 (or 8 snow peas)
Frozen taro root
6 to 8
★ Dashi stock
100 ml
★ Cooking sake
3 tablespoons
★ Sugar
2 tablespoons
★ Mirin
1 tablespoon
★ Soy sauce
2 tablespoons

Steps

1. Put the dried shiitake and water in a heat-resistant dish, wrap in plastic wrap, microwave for 1 minute, then cool. Cut off root end of shiitake, then thinly slice.
2. Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning.
3. Chop the carrot and konnyaku into bite-sizes. Chop the burdock root and lotus root into bite-sizes, then soak separately in water with vinegar (not listed in ingredients). Parboil the green beans in water with a pinch of salt, then chop in half.
4. Put a little vegetable oil in a pressure cooker, heat, add ingredients, then sauté. When evenly coated in oil, add the ★ seasonings, cover with a lid, then heat on high.
5. When the pressure gauge rises, reduce to low heat, then cook for 4 minutes. Let the pressure release naturally. When the pressure gauge drops, open the lid, then simmer to your liking. Transfer to a dish, then add the green beans.

Story Behind this Recipe

Although chikuzen-ni is part of the standard New Year's feast, I wanted to be able to make easily it any time; so I used a pressure cooker. While it might be troublesome to get all the ingredients, it's a great way to consume a variety of veggies!