筑前煮（chikuzenni）
What kind of dish is Chikuzenni??
Chikuzenni is a dish of ingredients such as chicken, burdock root, and lotus root that are simmered in soy sauce and sugar.
This dish was originally made in the Chikuzen region of Fukuoka prefecture and was called “gameni.” It has since spread throughout the country under the name Chikuzenni.
Chikuzenni is a staple of home cooking, and when people eat it, it brings back memories of home and makes them feel nostalgic.
The way Chikuzenni is made varies slightly from household to household.
By boiling the vegetables before frying them in oil, you can successfully cook vegetables that take different amounts of time to cook.
You can enjoy different flavors with or without ginger, and adding chili peppers is also a good variation.
The appeal of Chikuzenni is undoubtedly the fusion of the delicious flavors of each ingredient.
Chikuzenni is a delicious dish that is made by simmering various ingredients in one pot, and is therefore considered a dish that symbolizes “family unity and prosperity.”
Therefore, it is one of the standard menus of “Osechi cuisine” eaten on New Year’s Day.
NUTRITION FACTS of Chikuzenni recipe (simmered chicken and root vegetables)
Total Nutrition Value 1355 kcal Protein 66.6g Fat 47g Carb 165.9g Salt Equivalent 11.5g
Nutritional value per person 267 kcal Protein 13.3g Fat 9.4g Carb 33.2g Salt Equivalent 2.3g
INGREDIENTS for Chikuzenni recipe (simmered chicken and root vegetables) (5SERVINGS)
⋈*Check out this article about soy sauce and mirin. 👉 Simmered righteye flounder in soy sauce
- Burdock root 100g
- Taro 300g
- Lotus root 200g
- Carrot 150g
- Ginger 5g
- Shiitake mushroom 80g
- Konnyaku 100g
- Chicken thigh 300g
- Sesame oil 4g
- ☆Dark soy sauce 40g
- ☆Light soy sauce 20g
- ☆Sugar 40g
- ☆Mirin 20g
- ☆Sake 20g
- ☆Dashi stock granules 5g
- ☆Water 400g
- 5 Snow peas
Chikuzenni recipe (simmered chicken and root vegetables) COOKING INSTRUCTIONS
- Scrape off the skin of the burdock with the back of a knife.
- Taro becomes sticky when it comes into contact with water, so peel it with a knife while it is dry. Be careful not to slip and injure your hands due to the stickiness.
- Wash the lotus root and carrot and peel them with a peeler.
- Peel the ginger and slice it.
- Cut the konjac(konnyaku) into bite-sized pieces.
- The rougher the cross-section of the konjac, the more the flavor will permeate, so it’s best to tear it apart by hand. Or scrape it off with a spoon.
- Boil the konjac in boiling water for two minutes to remove the lye.
- Cut the burdock, lotus root, carrot, taro, shiitake mushrooms, and chicken into bite-sized pieces.（Taro is easy to collapse, so cut it bigger than other ingredients. Also, if you want to reduce the stickiness of taro, wash it by rubbing it in salt water.）
- To prevent burdock and lotus root from discoloring, soak them in water after cutting.
- Fry the chicken thighs and ginger in a frying pan with sesame oil.
- Once the chicken has turned whitish, add the burdock, lotus root, carrots, taro, shiitake mushrooms, chicken and konjac and stir fry for a short while.
- Add enough water to cover the ingredients and simmer until the vegetables are soft. If you add the seasonings first, the vegetables will not cook, so use only water at first.If using dried shiitake mushrooms, use the soaking water as well.
- Add dark soy sauce, light soy sauce, sugar, mirin, sake, dashi stock granules to a pan and simmer until most of the water is gone.
- To maintain the green color of the snow peas, remove the strings, boil them, and add them to the dish when ready to eat.
⋈*This is a dish I made for my nephew’s ”Hundred Days Celebration”. “百日祝い＝Hundred Days Celebration” is a ceremony that is held 100 days after a baby is born. Check out this article for the recipe for Namasu. 👉 Vinegared radish and carrot
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