Our Family's Chikuzen-ni (Gameni)

Name: Our Family's Chikuzen-ni (Gameni)
Yield: Makes a generous 4–5 servings
Ingredients: 1 boneless, skinless chicken thigh; 1 carrot; 1 burdock root; 1 block konnyaku (yam cake); 1 section lotus root; 6 taro roots; 6 dried shiitake mushrooms; 1 2/3-2 cups water (400–500 ml); 1 tablespoon vegetable oil; 1 tablespoon dashi granules; 3 tablespoons sugar; 3 tablespoons sake (Japanese rice wine); 5 tablespoons soy sauce; 3 tablespoons mirin (sweet rice wine)

怪獣maman @cook_40222594

This Chikuzen-ni is a staple in our home. It's a little on the sweet side and has a rich, flavorful taste. Our version has a bit more broth than usual!
Recipe background: I learned this dish by imitating my mother-in-law's country-style recipe after getting married. It's important to give the ingredients a nice, deep color.

怪獣maman @cook_40222594

Saved

Ingredients

Makes a generous 4–5 servings

1boneless, skinless chicken thigh
1carrot
1burdock root
1 blockkonnyaku (yam cake)
1section lotus root
6taro roots
6dried shiitake mushrooms
1 2/3-2 cupswater (400–500 ml)
1 tablespoonvegetable oil
1 tablespoondashi granules
3 tablespoonssugar
3 tablespoonssake (Japanese rice wine)
5 tablespoonssoy sauce
3 tablespoonsmirin (sweet rice wine)

Saved

Steps

1

Cut the chicken into bite-sized pieces. (The pieces will shrink a bit as they cook, so cut them slightly larger than you want.)
2

Soak the dried shiitake mushrooms in water to rehydrate them.
3

Cut the carrot, lotus root, and burdock root into bite-sized pieces. Soak the lotus root and burdock root in water to prevent discoloration.
4

Peel the taro roots, cut them into bite-sized pieces, and rub them with salt to remove the sliminess.
5

Tear the konnyaku into pieces by hand. (Tearing by hand helps it absorb more flavor.) Boil briefly, then drain in a colander.
6

Heat the vegetable oil in a pot over medium heat and sauté the chicken. Add the vegetables that take longer to cook first.
7

Once everything is coated with oil, add the water and dashi granules. Skim off any foam that rises to the surface. Add the shiitake mushrooms as well.
8

Add the sake and sugar, and simmer gently. Next, add the soy sauce and continue simmering until the ingredients are tender and the broth has reduced.
9

Finally, add the mirin. When the dish becomes glossy, it's ready to serve.
10

Try topping with green onions if you like.
11

Thank you for making this a popular recipe on September 20, 2014!