Recipe: Delicious Chikuzen-ni Made in a Jiffy with a Pressure Cooker

Chikuzen-ni Made in a Jiffy with a Pressure Cooker.

Chikuzen-ni Made in a Jiffy with a Pressure Cooker You can have Chikuzen-ni Made in a Jiffy with a Pressure Cooker using 15 easy ingredients and 5 simple steps. This is guide how cook that.

Ingredients of Chikuzen-ni Made in a Jiffy with a Pressure Cooker

  1. You need 1 of thigh Chicken thigh.
  2. Prepare 1 tbsp of ◎ Soy sauce.
  3. It’s 1 tbsp of ◎ Mirin.
  4. You need 4 of Dried shiitake mushrooms.
  5. It’s 1 of Carrot.
  6. Prepare 1/2 of Burdock root.
  7. Prepare 1 of section Lotus root.
  8. It’s 1/2 of Konnyaku.
  9. You need 4 of Green beans (or snow peas).
  10. Prepare 6 of to 8 Frozen taro root.
  11. It’s 100 ml of ★ Dashi stock.
  12. You need 3 tbsp of ★ Cooking sake.
  13. It’s 2 tbsp of ★ Sugar.
  14. Prepare 1 tbsp of ★ Mirin.
  15. It’s 2 tbsp of ★ Soy sauce.

Chikuzen-ni Made in a Jiffy with a Pressure Cooker step by step

  1. Put the dried shiitake and water in a heat-resistant dish, wrap in plastic wrap, microwave for 1 minute, then cool. Cut off root end of shiitake, then thinly slice..
  2. Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning..
  3. Chop the carrot and konnyaku into bite-sizes. Chop the burdock root and lotus root into bite-sizes, then soak separately in water with vinegar (not listed in ingredients). Parboil the green beans in water with a pinch of salt, then chop in half..
  4. Put a little vegetable oil in a pressure cooker, heat, add ingredients, then sauté. When evenly coated in oil, add the ★ seasonings, cover with a lid, then heat on high..
  5. When the pressure gauge rises, reduce to low heat, then cook for 4 minutes. Let the pressure release naturally. When the pressure gauge drops, open the lid, then simmer to your liking. Transfer to a dish, then add the green beans..