Ingredients
Scale
- 8 small dried shiitake mushrooms (about 1 oz)
- 1 cup warm water (for rehydrating dried shiitake mushrooms)
- 1 ½ lb boneless, skinless chicken thighs
- 1 lotus root (renkon) (about 6 oz)
- 1 burdock root (gobo) (about 8 oz)
- 1 teaspoon rice vinegar (for soaking veggies to prevent oxidation)
- 1 block fried tofu cutlet (about 7 ounces)
- 1 piece of kombu (dried kelp) about the size of your hand cut into 6–8 one inch square pieces
- 2 medium carrots
- 1 block konnyaku (also called konjac) (4.5 oz)
- 12 snap peas (a handful about 1 ¼ oz )
- 2 Tablespoons neutral oil
- 2 teaspoons toasted sesame oil
Sauce:
- 1 ½ teaspoons dashi powder
- ¼ cup mirin
- 2 Tablespoons soy sauce
- ½ tsp salt
Instructions
- Place the dried shiitake mushrooms and kombu pieces in a small bowl and cover with 1 cup warm water. Put a small plate over the veggies to keep them submerged. Soak for 20-30 minutes, or until tender.
- Take the kombu and the mushrooms out of the soaking water. Reserve the soaking liquid and pour it through a fine mesh to remove any solid particles. Set aside.
- Cut the hard stems off of the inside of the mushrooms and then put it into a large bowl with the kombu.
- Cut the tofu into thirds lengthwise and then into 6 slices crosswise to yield 18 small pieces. Add it to the bowl with the mushrooms and kombu.
- Pour 2 cups of water into a separate bowl and add the teaspoon of rice vinegar. Stir to combine.
- Peel the outside of the lotus root and then cut in half lengthwise. Cut the lotus into ½” thick semi circle pieces. Place the lotus into the bowl of vinegar water to keep it from oxidizing.
- Using the back of a knife, scrape along the outside of the burdock root. Cut the burdock root on an angle in ½ inch pieces. Add it to the bowl of lotus root. (Drain the vegetables later when you are ready to add it to the cooking pot.)
- Peel the carrot and cut a ½ inch piece on the diagonal. Roll it ¼ of the way and cut it on an angle again. Keep rolling and cutting to yield small multi-faceted pieces. Add it to the tofu/veggie bowl.
- Trim the excess fat off of the chicken and then cut the chicken into thick slices and then across the chicken to yield large 1 ½ inch pieces. Set aside.
- Pull the string off along the edge of the snow pea pods. Discard the tough strings and set the snow peas aside.
- Bring a small pot of water to boil. Add the snow peas and cook for 1 minute. Drain the peas in a colander and cool under running water. Cut the snow peas in half on the diagonal and set aside.
- Rinse the konnyaku under running water and then use your fingers to pinch the konnyaku into small ½ inch chunks. Place the konnyaku into the same pot that you used to boil the snow peas (no need to wash/rinse the pot).
- Add the mirin, soy sauce, dashi powder, and salt to the konnyaku and stir to combine. Bring the pot of konnyaku to a simmer over high heat. Lower the heat to medium, cover with a lid, and simmer for 8-10 minutes.
- While the konnyaku is simmering you can start cooking the Chikuzen. If your konnayku is done before you’re ready to add it to the Chikuzen, turn the heat off and set the pot aside.
- Heat a large heavy bottom pot or dutch oven over medium high heat for several minutes. Add the neutral oil and swirl the pot to spread the oil. Add the chicken to the pan in one layer.
- Leave the chicken untouched for 1-2 minutes and then stir fry it, moving the chicken around, for another minute. Add the mushrooms, kombu, tofu, carrots, and the drained burdock and lotus root. Stir to combine and continue stir-frying for another 1-2 minutes, moving the ingredients around constantly.
- Add the reserved mushroom soaking liquid and the konnyaku with the sauce. Stir to combine.
- Let the mixture come up to a simmer, stir again, lower the heat to medium, and cover with a lid.
- Cook for 20 minutes, stirring occasionally. Take the lid off.
- Continue cooking without the lid, stirring occasionally for 5-10 minutes until the liquid has mostly evaporated. Taste and adjust seasoning with a little salt if needed.
- Add the toasted sesame oil and the snow peas and stir to combine. Serve immediately.
Keywords: dashi, chicken, stew, japanese food, lotus root, burdock, healthy asian food