Chikuzen ni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 lb. of chicken thigh meat1 gobo (burdock root)1 renkon (lotus root)1 carrot1/3 lb. of boiled bambooshoots1/2 block Konnyaku2 1/2 cup ichibann dashi2 tablespoons sake3 tablespoons each sugar and soy sauce4 tablespoons mirin1 tablespoon soy sauce
Cut meat into bite sizes, add sake and soy sauce for flavor.
Cut gobo, renkon and bambooshoot into rangiri (cut random).
Shred konnyaku into bite sizes by scooping spoon or by hand, put it in boiled water briefly to remove odor. Ingredients like konnyaku do not absorb flavor easily. Enlarging its surface by shredding helps it to absorb taste more.
Heat pan with oil in it, fry meat and remove.
Put vegetable and konnyaku in same pan, fry them. Add meat and dashi soup, and boil.
Skim the scum, reduce flame, add sake and mirin, continue to boil until soup become 1/3 of its quantity.
Add boiled and cut french beans with soy sauce, boil it briefly .
Serving Size:Serves 2
Cut gobo, renkon and bambooshoot into rangiri (cut random).
Shred konnyaku into bite sizes by scooping spoon or by hand, put it in boiled water briefly to remove odor. Ingredients like konnyaku do not absorb flavor easily. Enlarging its surface by shredding helps it to absorb taste more.
Heat pan with oil in it, fry meat and remove.
Put vegetable and konnyaku in same pan, fry them. Add meat and dashi soup, and boil.
Skim the scum, reduce flame, add sake and mirin, continue to boil until soup become 1/3 of its quantity.
Add boiled and cut french beans with soy sauce, boil it briefly .
Serving Size:Serves 2
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 0.6 g
- Cholesterol: 7.2 mg
- Sodium: 1,578.9 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 5.1 g
- Protein: 7.0 g
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