Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, no mess-ups! chikuzen-ni/onishime (japanese stew) - perfect for new years and picnics. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook no mess-ups! chikuzen-ni/onishime (japanese stew) - perfect for new years and picnics using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics:
- Prepare 1 thigh Chicken thigh
- Get 1/2 Burdock root
- Take 1/2 section Lotus root
- Make ready 6 Satoimo (taro)
- Prepare 1/2 Carrot
- Take 1/2 Konnyaku
- Get 12 Dried Shiitake Mushrooms (small)
- Take 100 grams Cooked bamboo shoots in brine
- Take 12 Snow peas
- Get 2 1/2 cup ○Dashi stock
- Get 200 ml Water used to reconstitute the shiitake
- Prepare 6 tbsp ☆Sake
- Take 1 1/2 tbsp ☆Sugar
- Prepare 1 tbsp ☆Mirin
- Prepare 3 tbsp ☆Soy sauce
- Get 2 tbsp ☆Dashi soy sauce (soy sauce premixed with dashi)
- Take 2 tbsp ☆ Usukuchi soy sauce
- Make ready 1 Vegetable oil
Steps to make No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics:
- 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.
- 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.
- 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.
- 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.
- 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).
- Heat some oil in a pot, then cook the chicken pieces skin-side down first.
- 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.
- 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!
So that’s going to wrap this up with this exceptional food no mess-ups! chikuzen-ni/onishime (japanese stew) - perfect for new years and picnics recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
