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Chikuzen-ni Made In A Jiffy With A Pressure Cooker Recipe

Chikuzen-ni Made in a Jiffy with a Pressure Cooker Recipe
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Serving : 8
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Prepare the ingredients before making Chikuzen-ni Made in a Jiffy with a Pressure Cooker in your home. Then, follow these steps below to serve Chikuzen-ni Made in a Jiffy with a Pressure Cooker for your family or friends.

Ingredients: Chikuzen-ni Made in a Jiffy with a Pressure Cooker

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

How to Make Chikuzen-ni Made in a Jiffy with a Pressure Cooker

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Chikuzen-ni Made in a Jiffy with a Pressure Cooker in your home by yourself.

    Step 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.
  • Step 2
  • Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning.
  • Step 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.
  • Step 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.
  • Step 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.
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