Japanese chicken vegetable stew

Japanese chicken vegetable stew

Who doesn’t like a nice bowl of hot and hearty chicken vegetable stew when it’s cold outside? The chicken in this recipe is so tender it almost melts in your mouth while the miso added at the very end, rounds up all the flavors and gives the sauce a rich and silky texture.

Ingredients:

1/2 lb konnyaku, cut into bite size cubes OR konnyaku noodles
1 lb boneless chicken cutlets, sliced into bite size cubes
1 lb daikon, peeled and cut into bite size cubes (if you like you can use pickled daikon)
1 ½ cup buna shimeji (beech) mushrooms OR other mushrooms
1 large carrot, peeled and cut into bite size pieces
2 tbsp vegetable oil
2 garlic cloves, finely chopped
3 tbsp soy sauce
2 tsp sugar
1 liter (4 cups) kombu dashi (or regular dashi)
3 tbsp white miso paste
1/2 cup chopped scallions

Directions:

In a large pot over high heat, add oil, garlic and chicken. Cook for about 5 minutes, until chicken is cooked through. Add carrots, daikon and konnyaku, and stir well. Add dashi broth and bring to boil. Lower heat, cover and simmer for 1 1/2 hour. Add miso and flat leaf parsley, stir well and turn the heat off. Season with ichimi and serve with a side of white rice.

I used:

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