Recipe : Chikuzen-ni
Chikuzen-ni (筑前煮) is a traditional Japanese simmered dish that originated in Fukuoka Prefecture, formerly known as Chikuzen Province. Chikuzen-ni is made by simmering chicken and root vegetables—mainly burdock root, lotus root, carrot, shiitake mushrooms, and konnyaku—in a sweet and savory broth seasoned with soy sauce, mirin, sake, and sugar. The dish is known for its well-absorbed flavor and gentle, comforting taste that pairs perfectly with rice.
Ingredients (2 servings):
100g Chicken thigh
100g Konnyaku (konjac)
50g Lotus root (renkon)
1/2 Carrot
1/3 piece Burdock root (gobo)
3 piece Taro
3 piece Green beans *snow pea is also OK!
2 piece Shiitake mushrooms
1 Tbsp Sesame oil
Seasoning:
200ml Dashi stock
2 Tbsp Soy sauce
1 Tbsp Mirin
1 Tbsp Sake
1 Tbsp Sugar
Directions:
(Preparation)
1. Scrape the skin off the burdock root, slice it diagonally, and soak in water to remove bitterness.
2. Peel the lotus root, cut it into bite-sized chunks, and soak in water to prevent discoloration.
3. Peel the taro and carrot, cut into bite-sized chunks.
4. Remove the stems from the shiitake mushrooms and cut them in half.
5. Tear the konnyaku into pieces using a spoon, parboil it to remove any odor.
6. Cut the chicken thigh into bite-sized pieces.
(Cooking)
7. Heat sesame oil in a pot, sauté the chicken until the color changes. Add the vegetables and konnyaku, and continue to sauté until everything is coated with oil.
8. Once everything is well coated with oil, add the dashi stock and seasonings.
9. Bring to a gentle boil over medium heat, skim off any scum, and cover with a drop lid (otoshibuta). Simmer for 15–20 minutes.
10. When most of the liquid has reduced, turn off the heat and transfer to a serving dish.
For a colorful garnish, add lightly blanched green beans.
Cooking tip :
1. Cut the ingredients into bite-sized pieces
Since root vegetables take longer to cook, cutting them slightly smaller helps everything cook evenly and creates a nice balance.
2. Parboil the konnyaku
To remove its distinctive odor, it’s important to parboil the konnyaku before cooking.
3. One of Chikuzen-ni’s key features is the “sauté-and-simmer” method!
This technique, called irini in Japanese, involves sautéing the ingredients before simmering them. It’s a hallmark of Chikuzen-ni and adds a rich aroma and depth of flavor to the dish.
