Truly Delicious! New Year's Osechi - Chicken with Vegetables

Name: Truly Delicious! New Year's Osechi - Chicken with Vegetables
Yield: 4 servings
Cuisine: American
Ingredients: 150 grams Chicken thigh meat; 1/2 tsp each A - Sake, vinegar, soy sauce; 2 blocks Koya-dofu (freeze-dried tofu); 4 Dried shiitake mushrooms; 200 grams Lotus root; 1/2 Burdock root; 1 block Konnyaku (black); 150 grams Carrot (thick part); 130 grams Canned bamboo shoots; 8 Snow Peas; 8 Ginkgo nuts (canned); 200 ml B - Liquid from reconstituting dried shiitake mushrooms; 400 ml B - Dashi broth; 2 tbsp B - Sugar; 3 tbsp B - Sake; 2 tbsp C - Mirin; 3 tbsp C - Usukuchi soy sauce; 1 tbsp each Vegetable oil, sesame oil

cookpad.japan @cookpad_jp

I made this chikuzenni dish using light soy sauce for a recipe contest. I've added koya-dofu to this recipe to compensate for the small amount of meat. I'm not overly fond of meaty dishes, but think the taste of meat is indispensable.

The key to this recipe is cooking every step confidently over high heat. For 4 servings. Recipe by Run

cookpad.japan @cookpad_jp

The key to this recipe is cooking every step confidently over high heat. For 4 servings. Recipe by Run

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Ingredients

4 servings

150 gramsChicken thigh meat
1/2 tspeach A - Sake, vinegar, soy sauce
2blocks Koya-dofu (freeze-dried tofu)
4Dried shiitake mushrooms
200 gramsLotus root
1/2Burdock root
1 blockKonnyaku (black)
150 gramsCarrot (thick part)
130 gramsCanned bamboo shoots
8Snow Peas
8Ginkgo nuts (canned)
200 mlB - Liquid from reconstituting dried shiitake mushrooms
400 mlB - Dashi broth
2 tbspB - Sugar
3 tbspB - Sake
2 tbspC - Mirin
3 tbspC - Usukuchi soy sauce
1 tbspeach Vegetable oil, sesame oil

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Steps

1

Do this step the day before. Reconstitute the dried shiitake mushrooms in 300 ml water. Place in the refrigerator. Save the liquid to use later on.
2

Prepare the osechi dish. This picture shows the cut vegetables for reference. Proceed to Step 3.
3

Chop the chicken into bize-sized pieces. Season with the "A" ingredients.
4

Prepare the koya-dofu according to the directions on the package. Drain. Cut each block into 6 pieces.
5

Remove the stems of the reconstituted shiitake mushrooms, and halve each cap using a wide diagonal cut.
6

Slice the lotus root into 8 mm slices. Soak in water with a little vinegar added. Sculpt the lotus root into a flower shape by rounding the edges above the holes. Cut slits between the holes as a guide.
7

Use the back of a knife to scrape off the tough parts of the burdock root. Cut on a slant into 5 mm slices and soak in water.
8

After cutting the konnyaku block into 8 mm pieces, cut a small slit in each piece and slip the ends through the hole to twist into a "reign knot" as pictured. Boil gently and drain.
9

Slice the carrot into 1 cm rounds and use a plum-shaped metal cutter to form flowers. Make a short slit between the petals and start in the middle of the petal cutting downward diagonally until the cut meets the slit.
10

Slice the bamboo shoots into 5 cm long and 8 mm thick semi-circles.
11

Remove the tough string that runs the length of the snow pea pod and parboil in salted (not listed in measured ingredients) water. Cut the top into a "V" shape.
12

Heat the oils (vegetable and sesame) in a pan, brown the chicken on both sides, and set aside. Reserve the liquid the chicken marinated in to use later on.
13

In the same pan, add the drained shiitake, lotus root, burdock, konnyaku and bamboo shoots and stir fry.
14

Add the "B" ingredients and cover with a drop down lid. When steamed, add the "C" ingredients and marinating liquid from Step 12.
15

Add carrots and koya-dofu while cooking on medium until the vegetables are tender.
16

Return the chicken to the pan and cook on medium to high heat, stirring occasionally, until most of the liquid has been absorbed.
17

Arrange on a plate and garnish with snow peas and gingko nuts.
18

I recommend this dish for Sports Day, too. You can make it the day before, so it's really easy. I cut the lotus roots in half so they're easy to eat.