Chikuzen-ni(Simmered chiken and vegetables)
筑前煮
2 servings
・200g…Chicken thighs
・4㎝…Lotus root
・1/4…Bamboo shoot
・1/2…Carrot
・4…Shiitake mushrooms
・1/2…Konjac (yum cake)
・Optional…Radish sprouts
・〈A〉 1pack (as powder seasoning) …Kaoru Aji Dashi
・〈A〉15ml (1tbsp)…Sesame oil
・〈B〉30ml(2tbsps)…Soy sauce
・〈B〉15ml (1tbsp)…Mirin(sweet sake)
・〈B〉18g(2tbsps)…Sugar
◎You can use 60ml(4tbsps) of “NINBEN Tsuyu no moto” instead of (B).
Method
①Cut chicken thighs, lotus root, bamboo shoots, and carrots into bite-sized.
Cut shiitake mushrooms into half-sized, and tear konjac by hand into bite-sized.
② Put ①, 〈A〉, and 〈B〉 in a deep heat-resistant container, then lightly mix them all.
③ Cover ② with plastic food wrap and microwave it at 600w for 5 minutes.
④ Take ③ out from the microwave oven to mix well, then cover it with plastic food wrap again, and microwave for 5 minutes more.
⑤ Serve Chikuzen-ni in a deep dish and garnish with radish sprouts on top.
Memo
※If you make with a pot, follow the methods below.
Next to the method ①,heat sesame oil in a pot, then stir fry ingredients.
Then, add 1 pack of “Kaoru Aji Dashi” and 300ml of water to simmer until ingredients are cooked well.
At last, serve Chikuzen-ni in a deep dish and garnish with radish sprouts on top.