Delicious Chicken Stew with Root Vegetables for New Year's

Name: Delicious Chicken Stew with Root Vegetables for New Year's
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 Kintoki Carrot; 1/2 Burdock root; 1/2 Lotus root; 1/2 block Konnyaku; 1 Plum blossom-shaped wheat gluten; 2 Taro root potatoes (2 small); 800 ml Dashi stock; 200 ml Juice from the rehydrated shiitake mushrooms; 3 tbsp Usukuchi soy sauce; 4 tbsp Sake; 2 tbsp Raw cane sugar; 4 tbsp Mirin; 1 pinch Salt

cookpad.japan @cookpad_jp

There are lots of recipes for chikuzen-ni that require each ingredient to be stewed separately, but I figured I could stew it together for home cooking...
There have been times when I added chicken, but it looked better to leave it out for the color balance of the osechi dish.

Adding chicken will bring out the flavor, but it will toughen from the oil once it cools and look unpleasant, so I omit it.

Make sure not to over-boil when you add the green peas and green beans; add them towards the end.

Add your choice of vegetables. Recipe by Momora

Adding chicken will bring out the flavor, but it will toughen from the oil once it cools and look unpleasant, so I omit it.

Make sure not to over-boil when you add the green peas and green beans; add them towards the end.

Add your choice of vegetables. Recipe by Momora

cookpad.japan @cookpad_jp

Adding chicken will bring out the flavor, but it will toughen from the oil once it cools and look unpleasant, so I omit it.

Make sure not to over-boil when you add the green peas and green beans; add them towards the end.

Add your choice of vegetables. Recipe by Momora

Adding chicken will bring out the flavor, but it will toughen from the oil once it cools and look unpleasant, so I omit it.

Make sure not to over-boil when you add the green peas and green beans; add them towards the end.

Add your choice of vegetables. Recipe by Momora

Saved

Ingredients

4 servings

1/2Kintoki Carrot
1/2Burdock root
1/2Lotus root
1/2 blockKonnyaku
1Plum blossom-shaped wheat gluten
2Taro root potatoes (2 small)
For the broth:
800 mlDashi stock
200 mlJuice from the rehydrated shiitake mushrooms
3 tbspUsukuchi soy sauce
4 tbspSake
2 tbspRaw cane sugar
4 tbspMirin
1 pinchSalt

Saved

Steps

1

Rehydrate the shiitake mushrooms in lukewarm water, cut off the stems, and carve a decorative cross in the tops. Cut the lotus root into a decorative pattern. Peel the skin of the burdock root, cut diagonally, and rinse in water.
2

Carve the carrot slices into plum blossoms, and make decorative cuts to form the petals. They are still quite pretty without doing this.
3

Cut the konnyaku block into 5-mm thin strips, make a slit down the center, and flip one end through.
4

Combine all of the ingredients in a pot aside from the mirin, carrot, and plum blossom-shaped wheat gluten, and stew until you can easily poke a skewer through the vegetables. Add the mirin, carrots, and plum blossom-shaped wheat gluten, stew for 5 minutes until it produces a glaze, and it is done.
5

I made this for the osechi I served for New Year's 2013.