Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes until softened. Reserve the soaking liquid. Slice the rehydrated shiitake into halves or quarters.
Prepare vegetables: Cut chicken thighs into bite-sized pieces. Scrape the skin off burdock root, then roll-cut into irregular chunks (ran-giri). Soak burdock in water with rice vinegar for 10 minutes to prevent discoloration. Peel and roll-cut carrot. Peel lotus root, slice into 1 cm thick rounds, and soak in water with rice vinegar.
Prepare konjac: Rinse the konjac block, then tear it into bite-sized irregular pieces or score it and twist it. Blanch konjac in boiling water with a pinch of salt for 2-3 minutes to remove odor, then drain.
Heat sesame oil in a large pot or deep skillet over medium heat. Add chicken pieces and sauté until lightly browned.
Add burdock root, carrot, lotus root, konjac, and rehydrated shiitake mushrooms to the pot. Sauté for 3-5 minutes until vegetables are slightly softened.
Pour in sake and cook for 1 minute to evaporate alcohol. Then add dashi stock (or water with dashi granules) and the reserved shiitake soaking liquid (strained). Bring to a boil.
Skim off any scum that rises to the surface. Reduce heat to medium-low, then add soy sauce, mirin, and sugar.
Cover the pot with a lid (or a drop lid/otoshibuta) and simmer for 20-25 minutes, or until the vegetables are tender and the liquid has reduced and thickened.
While the stew is simmering, blanch snap peas in boiling salted water for 1 minute until bright green. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well.
Remove Chikuzen-ni from heat. Let it rest for a few minutes for flavors to meld. Serve warm, garnished with blanched snap peas.
Cook this in the app — save it & get tonight’s menu
Get the app
