Chikuzen-ni 筑前煮

Chikuzen-ni is a classic Japanese nimono (simmered dish) made with chicken and various root vegetables. Originating from Fukuoka Prefecture, it is a hearty and nutritious stew known for its umami-rich dashi broth and tender ingredients, often served during New Year's celebrations or special occasions.

Nutrition (per serving)

Ingredients

• 300g boneless, skin-on or skin-off chicken thighs, cut into bite-sized pieces
• 150g burdock root (gobo), scraped and roll-cut
• 1 medium carrot (approx. 100g), peeled and roll-cut
• 100g lotus root, peeled, sliced into 1cm thick rounds
• 1 block konjac (konnyaku) (approx. 200g), torn into bite-sized pieces
• 6-8 dried shiitake mushrooms, rehydrated and sliced (reserve soaking liquid)
• 100g snap peas, trimmed (for garnish)
• 3 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp sake (Japanese cooking wine)
• 2 tbsp granulated sugar
• 300ml dashi stock (or water + 1 tsp dashi granules), plus reserved shiitake liquid
• 1 tbsp sesame oil
• 1 tbsp rice vinegar (for soaking vegetables)
• 1/2 tsp salt (for blanching konjac and snap peas)
• Water, for soaking and blanching

Steps

1. Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes until softened. Reserve the soaking liquid. Slice the rehydrated shiitake into halves or quarters.
2. Prepare vegetables: Cut chicken thighs into bite-sized pieces. Scrape the skin off burdock root, then roll-cut into irregular chunks (ran-giri). Soak burdock in water with rice vinegar for 10 minutes to prevent discoloration. Peel and roll-cut carrot. Peel lotus root, slice into 1 cm thick rounds, and soak in water with rice vinegar.
3. Prepare konjac: Rinse the konjac block, then tear it into bite-sized irregular pieces or score it and twist it. Blanch konjac in boiling water with a pinch of salt for 2-3 minutes to remove odor, then drain.
4. Heat sesame oil in a large pot or deep skillet over medium heat. Add chicken pieces and sauté until lightly browned.
5. Add burdock root, carrot, lotus root, konjac, and rehydrated shiitake mushrooms to the pot. Sauté for 3-5 minutes until vegetables are slightly softened.
6. Pour in sake and cook for 1 minute to evaporate alcohol. Then add dashi stock (or water with dashi granules) and the reserved shiitake soaking liquid (strained). Bring to a boil.
7. Skim off any scum that rises to the surface. Reduce heat to medium-low, then add soy sauce, mirin, and sugar.
8. Cover the pot with a lid (or a drop lid/otoshibuta) and simmer for 20-25 minutes, or until the vegetables are tender and the liquid has reduced and thickened.
9. While the stew is simmering, blanch snap peas in boiling salted water for 1 minute until bright green. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well.
10. Remove Chikuzen-ni from heat. Let it rest for a few minutes for flavors to meld. Serve warm, garnished with blanched snap peas.

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