Chikuzen-ni (simmered autumn vegetables)

 

Ingredients:

1 chicken thigh (approx. 250g)

1/2 burdock root

5-6cm lotus root

1/3 carrot

1/2 sweet potato

1/2 pack maitake mushrooms

[A] 200ml water

[A] 1 teaspoon Japanese dashi stock

[A] 2 tablespoons soy sauce

[A] 2 tablespoons mirin

[A] 1 tablespoon sugar

Directions:

1. Cut the chicken thigh into bite-sized pieces. Chop the burdock, lotus root, carrot, and sweet potato into irregular pieces, quickly rinse in water, and drain. Break the maitake mushrooms with your hands.

② Add salad oil (1 tablespoon, not included in the recipe) to a pot and heat over medium heat. Stir-fry the chicken thighs until the surface turns white, then add the burdock, lotus root, carrot, and sweet potato and stir-fry lightly.

③ Add [A] to ②, cover with a drop lid, and simmer over medium heat for about 15 minutes. Finally, add the maitake mushrooms and simmer for about 5 minutes until the flavors have permeated the entire dish, and it's done!