Chikuzen-Ni

Chikuzen-Ni is a key component of Osechi Ryori, the traditional Japanese New Year’s feast that celebrates the beginning of a new year. It symbolizes family unity and abundance, as it combines various ingredients like chicken and root vegetables simmered together.

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Ingredients

4 Servings

10.6 oz chicken thighs
3 dried shiitake mushrooms
1/2 block konjac
1 medium carrot
1 section lotus root
1 burdock root
4 taro (satoimo)
Preferred amount of snow peas
[A] 1 tbsp light soy sauce
[A] 2 tbsp mirin
[B] 1 packet Kayanoya Original Dashi Stock Powder
[B] 1 2/3 cups water
[C] 2 tbsp sugar
[C] 2 tbsp Kayanoya Double-Aging Soy Sauce
[C] 1 tbsp mirin
1 tsp vegetable oil

Directions

Cut the chicken into bite-sized pieces. Rehydrate the shiitake mushrooms in water, then cut them into easy-to-eat pieces. Reserve 3 tbsp of the soaking liquid. Parboil the konjac and tear it into bite-sized pieces with a spoon. Peel the carrot, lotus root, burdock root, and taro and cut them into rough chunks. Soak the lotus root and burdock in vinegar water and the taro in plain water.
Heat the oil in a pot and sauté the chicken. Add [A], then remove the chicken from the pot.
Add a little extra oil (not listed in the ingredients) to the pot and stir-fry the carrot, lotus root, and burdock root together.
Add [B] to the pot and bring to a boil over high heat. Once boiling, add the chicken, shiitake mushrooms, reserved soaking liquid, taro, and konjac. Add [C], place a drop lid (otoshibuta) on top, and simmer over low heat for about 20 minutes until the flavors are absorbed.
Once the liquid has reduced, add the mirin. Serve in bowls and garnish with blanched snow peas.