Hi, everyone! I'm Masa! This time I'd like to share
a super tasty Japanese local dish!
It's (Japanese),
which is chikuzen ni.
This is a Fukuoka's local dish,
usually have chicken,
and some root vegetables.
The best part is, you can have protein and veggies in only one pot!
It's really nutritious!
It's also really easy to make!
Let's get started!
3~4 soaked dried mushrooms
Slice into appropriate sizes
Half a carrot
Make roll cuts
There are more sides, so it can absorb more flavor!
100g burdock
Use the back of the knife and peel
The skin contains loads of flavor and nutrition
So, don't peel too much
Make roll cuts
Soaked in water
Just add plain water
Half of a konjac
Scoop with a spoon
More sides, more flavor
5~6 blanched snow peas
You've might noticed that I sometimes add burdock,
we called gobou in Japanese.
Some people might ask how to pick a good burdock?
Pick up the burdock and see if it's moist or not,
and are there any holes?
Also, it should be much heavier that it looks.
If it's lighter, it means it loses all the moisture inside!
Blanch the konjac
Cook about 1 minute
Wash off the smell
1 chicken thigh
Cut into appropriate sizes
Turn up to medium heat
Some oil in
Chicken skin side down in
Cook till golden
The other side is golden as well
Take them out
Soy sauce, mirin, 1 tbsp each
Coat evenly
It can add more flavor and keep the chicken nice and moist!
Turn up to medium heat
Burdock in
Carrots in
Konjac in
Mushrooms in
Sauté till the fragrance comes out
Add 300cc dashi stock (Check out the info box)
4 tbsp sake
4 tbsp mirin
3 tbsp soy sacue
1/2 tbsp sugar
Let it boil
After that turn down to low heat and let it simmer
Cook about 15~20 minutes
Or till the texture you like
Chicken in
Cook a while, then turn off the heat
Snow peas on top
Now, a super tasty
chikuzen ni is done!
I'm so glad that we can finally eat!
Let's start!
What a beautiful chicken skin! Awesome!
Let's dig in!
The chicken is really tender!
A nimono like this is really delicious!
I always use this technique, to sear the meat first!
Take them out when they're golden,
put the rest in and cook,
till the texture you like! Finally,
put the protein, which is chicken in this case, back in!
Let it simmer then done!
The best way to have a nimono is let it rest first,
because it'll keep absorbing the flavor! You can make a lot, rested, then keep it in a fridge.
Heat it up when you want to have some! It's also great to put it in a lunch box!
If you want to do so, you can reduce the juices,
and serve as a garnish!
If you want to have something tasty, and heart-warming
local food,
You must try this out! Thanks for watching!
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