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No Mess-ups! Chikuzen-ni/onishime (japanese Stew) - Perfect For New Years And Picnics Recipe

No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics Recipe
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Serving : 6
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Prepare the ingredients before making No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics in your home. Then, follow these steps below to serve No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics for your family or friends.

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

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

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

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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).
  • Step 6
  • Heat some oil in a pot, then cook the chicken pieces skin-side down first.
  • Step 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.
  • Step 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!
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