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

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

No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics This Appetizing No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics using 18 simple ingredients and 8 simple steps. Learn how to achieve apetizing meal.

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

  1. It’s 1 of thigh Chicken thigh.
  2. You need 1/2 of Burdock root.
  3. Prepare 1/2 of section Lotus root.
  4. It’s 6 of Satoimo (taro).
  5. It’s 1/2 of Carrot.
  6. You need 1/2 of Konnyaku.
  7. You need 12 of Dried Shiitake Mushrooms (small).
  8. Prepare 100 grams of Cooked bamboo shoots in brine.
  9. Prepare 12 of Snow peas.
  10. Prepare 2 1/2 cup of ○Dashi stock.
  11. Prepare 200 ml of Water used to reconstitute the shiitake.
  12. Prepare 6 tbsp of ☆Sake.
  13. Prepare 1 1/2 tbsp of ☆Sugar.
  14. You need 1 tbsp of ☆Mirin.
  15. You need 3 tbsp of ☆Soy sauce.
  16. You need 2 tbsp of ☆Dashi soy sauce (soy sauce premixed with dashi).
  17. Prepare 2 tbsp of ☆ Usukuchi soy sauce.
  18. Prepare 1 of Vegetable oil.

No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics step by 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..
  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..
  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..
  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..
  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)..
  6. Heat some oil in a pot, then cook the chicken pieces skin-side down first..
  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..
  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!.