Chikuzenni Recipe: Japanese Simmered Chicken & Root Vegetables

🥢 What is Chikuzenni（筑前煮）?

Chikuzenni is a classic Japanese dish consisting of chicken and earthy root vegetables simmered in a savory-sweet soy sauce glaze.

• Origin: Originally from the Chikuzen region (Fukuoka Prefecture), it was traditionally called “Gameni.”
• Symbolism: Because many ingredients are simmered together in one pot, it symbolizes “Family Unity and Prosperity.” That’s why it is a must-have dish for Osechi (New Year’s feast) and celebrations like the “Hundred Days Celebration” for babies.
• The Vibe: It’s the ultimate Japanese comfort food. One bite brings back a sense of nostalgia for home-cooked meals.

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🥗 Nutrition Facts (Per Serving): Chikuzenni

• Calories: 267 kcal
• Protein: 13.3g
• Fat: 9.4g
• Carbs: 33.2g
• Salt: 2.3g

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🛒 Ingredients (Serves 5): Chikuzenni

• Proteins & Vegetables:
  • Chicken thigh (300g)
  • Taro (300g) — Tip: Cut larger as they soften easily.
  • Lotus root (200g)
  • Carrot (150g)
  • Burdock root (100g)
  • Shiitake mushrooms (80g)
  • Konnyaku / Konjac (100g)
  • Ginger (5g)
  • Snow peas (5 for garnish)
  • Sesame oil (4g)
• ☆ The Seasoning Sauce:
  • Water (400g)
  • Dark soy sauce (40g) & Light soy sauce (20g)
  • Sugar (40g)
  • Mirin & Sake (20g each)
  • Dashi stock granules (5g)

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👩‍🍳How to make Chikuzenni

1. Prep the Veggies:
   • Scrape burdock skin with the back of a knife; peel lotus root and carrots. Cut all into bite-sized pieces.
   • Pro Tip: Soak burdock and lotus root in water to prevent discoloration.
   • Taro Tip: Peel while dry to avoid slipperiness! Rub with salt water to reduce sliminess if preferred.
2. Prep the Konnyaku:
   • Tear the konjac by hand or with a spoon (rough edges absorb flavor better!). Boil for 2 minutes to remove the “lye” smell.
3. Sauté:
   • Heat sesame oil and sliced ginger. Fry chicken until it turns white, then add all vegetables and konjac. Stir-fry briefly to coat in oil.
4. The First Simmer (Water Only):
   • Add water to cover. Simmer until vegetables are tender. Crucial: Don’t add seasonings yet, or the vegetables may stay tough!
5. The Final Glaze:
   • Add the ☆ seasonings. Simmer until the liquid is mostly reduced and the vegetables are beautifully glazed.
6. Garnish:
   • Boil snow peas separately and add them at the end to keep their vibrant green color.

🌸 Celebrating My Nephew’s 100th Day

This is a dish I made for my nephew’s “Hundred Days Celebration.” “百日祝い (Momoka Iwai)” is a traditional Japanese ceremony held 100 days after a baby is born to wish them a lifetime of never going hungry.

🍱 Menu Highlights:

• Sekihan: Red bean rice for good luck.
• Chikuzenni: Simmered vegetables with beautiful flower-cut carrots.
• Sashimi & Sides: Fresh selection for the family.
• Namasu: A refreshing vinegared salad.

Check out this article for the recipe for Sekihan! 👉 Sekihan (Azuki Red Bean Rice)

Check out this article for the recipe for Namasu! 👉 Vinegared radish and carrot

📖Related Link: Read the Japanese version of this article here! [筑前煮のレシピ：鶏肉と根菜の煮込み]　　

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