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For Osechi, Too! Chikuzen-ni With Lots Of Root Vegetables Recipe

For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables Recipe
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Serving : 4
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Prepare the ingredients before making For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables in your home. Then, follow these steps below to serve For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables for your family or friends.

Ingredients: For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables

  • 1 Chicken thigh
  • 1 tsp ☆Sake
  • 1 tsp ☆Soy sauce
  • 1 tsp ☆Mirin
  • 8 Satoimo (taro root)
  • 1 Lotus root
  • 1/2 Burdock root
  • 1 Carrot
  • 6 Shiitake mushrooms
  • 1 block Konnyaku
  • 1 Snow peas
  • 1 Vegetable oil
  • 2 1/2 cup ★Dashi stock
  • 2 tbsp ★Sake
  • 2 tbsp ★Sugar
  • 2 tbsp ◆Soy sauce
  • 2 tbsp ◆Mirin
  • 1 pinch ◆Salt

How to Make For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make For Osechi, Too! Chikuzen-ni With Lots of Root Vegetables in your home by yourself.

    Step 1
  • Cut the chicken into pieces that are a big bigger than bite sized. Combine with the ☆ ingredients.
  • Step 2
  • Cut the satoimi into hexagonal shapes, and blanch quickly. Wash them off to remove the surface sliminess and drain in a colander.
  • Step 3
  • Slice the lotus root 7 to 8 mm thick. Cut around the edges to turn the slices into flower-shaped lotus root slices. Soak the lotus root slices in vinegar water. (See Step 13.)
  • Step 4
  • Burdock root: Scrape the skin off with the back of a knife. Cut on an angle into thin slices, and soak in water. When the water turns brown, change to fresh water.
  • Step 5
  • Cut the carrot into 7-8 mm thick slices, and cut them out into flower shapes with a food cutter. Use a knife to turn them into nejiri-ume (twisted ume plum flowers). (See Step 16.)
  • Step 6
  • Shiitake mushrooms: Quickly rinse off any dirt, take off the stems, and cut in half if they are big. (Dried shiitake mushrooms are delicious, too.)
  • Step 7
  • Konnyaku: Slice 7 to 8 mm thick, make a slit down the middle, push the ends into the slit so they twist to form a knot konnyaku (see photo). Blanch in boiling water. (This prevents the konnyaku from un-twisting.)
  • Step 8
  • Put some oil in a pot and stir fry the chicken quickly. When it browns, remove.
  • Step 9
  • Add some oil to the same pot and quickly stir fry the ingredients from Steps 2 to 7. Add the ★ ingredients, put on a small lid that sits on top of the pot contents (drop lid or otoshibuta) and simmer over medium heat until the ingredients are tender.
  • Step 10
  • While the pot is simmering, prepare the decorative snow peas. Take the strings off, and blanch quickly in salted water (the salt is not included in the ingredient list). Refresh in cold water to fix the color. Cut as shown in the photo (or in any way you prefer).
  • Step 11
  • When the vegetables from Step 9 have cooked through, add the ◆ flavoring ingredients and chicken, and simmer until almost no liquid is left in the pan. (Cover partially with a lid and shake the pan around occasionally to distribute the flavors.)
  • Step 12
  • Transfer to a serving plate, and decorate with the snow peas. Serve.
  • Step 13
  • How to cut the flower-shaped lotus root
  • Step 14
  • Make cuts from the skin side in between all the holes of the lotus root.
  • Step 15
  • Cut around each hole while peeling. When all the edges above the holes have been cut on one side, flip over and cut off the remaining peel to finish.
  • Step 16
  • How to cut nejiri-ume (twisted ume flowers).
  • Step 17
  • Cut out the carrot using a flower shaped food cutter. Make slanted cuts in the carrot in between the flower petals five times.
  • Step 18
  • Carve the surface of the petals diagonally. Repeat for all 5 cuts and the flower is done.
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