Iridori - braised chicken and vegetable - Japanese

Name: Iridori - braised chicken and vegetable - Japanese
Total time: 1500 s
Yield: 4 person
Cuisine: British
Ingredients: 300-400 g chicken thigh fillet; 1 large carrot; 300-400 g lotus root (fresh or frozen); 6 dried shiitake mushroom (can use fresh); 1 burdock (optional); 1 konjac (optional); 15-20 manget tout or green beans; 2.5-3 tbsp soy sauce; 1 tbsp sake; 2 tbsp mirin; 1 tsp sugar

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

A hearty Japanese classic, popular for all ages! The Sweet soy sauce flavor matches very well with a bowl of rice.

#japanese #chicken #vegetables #soysauce

A hearty Japanese classic, popular for all ages! The Sweet soy sauce flavor matches very well with a bowl of rice.

#japanese #chicken #vegetables #soysauce

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

A hearty Japanese classic, popular for all ages! The Sweet soy sauce flavor matches very well with a bowl of rice.

#japanese #chicken #vegetables #soysauce

A hearty Japanese classic, popular for all ages! The Sweet soy sauce flavor matches very well with a bowl of rice.

#japanese #chicken #vegetables #soysauce

Saved

Ingredients

25 minutes

4 person

300-400 gchicken thigh fillet
1large carrot
300-400 glotus root (fresh or frozen)
6dried shiitake mushroom (can use fresh)
1burdock (optional)
1konjac (optional)
15-20manget tout or green beans
2.5-3 tbspsoy sauce
1 tbspsake
2 tbspmirin
1 tspsugar

Saved

Steps

25 minutes

1

Soak the dried shiitake in a bowl of water. Mix soy sauce, sake, mirin and sugar well, in a small bowl*
2

Cut chicken, carrot and lotus root in to bite size. Dip the lotus root in a bowl of water, then drain. Cut the shiitake in halves. Peel and slice the burdock, soak in water for a while, then drain. Blanch the konjac and cut into bite size. Briefly blanch the mange tout/green beans, slice thinly, diagonally and set it aside.
3

Heat a tbsp of cooking oil in sauce pan or a shallow pot and saute the chicken, carrot, lotus root and shiitake.
4

Leave 1 tbsp of the mixed sauces* to use later. Add 200ml of water and the rest of the sauces* to the pan. Place a lid and cook, occasionally mixing the ingredients, until the vegetables are done. Add the tbsp of sauces* at the end, mix well and remove from heat.
5

Serve in a bowl and sprinkle the mange tout/green beans on top.