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Chikuzenni Recipe

Japanese · Main course · 60 min total

Chikuzenni is a classic Japanese simmered dish featuring chicken and root vegetables in a savory-sweet soy broth, often served during New Year's celebrations.

Ingredients

• 1 chicken thigh (about 200g), cut into bite-sized pieces
• 1 small carrot (about 80g), cut into bite-sized pieces
• 1 small burdock root (gobo, about 80g), peeled, cut into bite-sized pieces, and soaked in water
• 4-5 dried shiitake mushrooms, rehydrated, stems removed, caps halved (reserve soaking liquid)
• 4-5 snow peas, trimmed and blanched
• 1 konnyaku (konjac) block (about 200g), cut into bite-sized pieces and blanched
• 2 tbsp vegetable oil
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 cup dashi (or water + 1 tsp dashi powder)
• 1/2 cup reserved shiitake soaking liquid

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add chicken and cook until lightly browned.
2. Add carrot, burdock root, shiitake mushrooms, and konnyaku. Stir-fry for 2 minutes.
3. Add sake, mirin, soy sauce, sugar, dashi, and shiitake soaking liquid. Bring to a boil.
4. Reduce heat to low, cover with a drop lid (or regular lid slightly ajar), and simmer for 20-25 minutes until vegetables are tender.
5. Remove lid and simmer for another 5-10 minutes to reduce the liquid slightly.
6. Add blanched snow peas and cook for 1 minute. Serve hot or at room temperature.

Tips

• Burdock root can be substituted with lotus root or extra carrot.
• Chikuzenni can be made ahead and reheated; flavors deepen overnight.
• Garnish with yuzu peel or shichimi togarashi for extra flavor.

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