📝 About This Recipe
Hailing from the Fukuoka region of Kyushu, Chikuzenni is a cornerstone of Japanese home cooking and a celebratory staple for the New Year. This soul-warming 'nimono' features tender chicken thigh braised alongside a tapestry of root vegetables, each cut using the 'rangiri' technique to maximize surface area for flavor absorption. The result is a deeply savory, slightly sweet masterpiece that embodies the Japanese concept of 'umami' through the harmony of dashi, soy, and earthy forest mushrooms.
🥗 Ingredients
Proteins and Aromatics
- 300 grams Chicken Thigh (boneless, skin-on, cut into bite-sized 1-inch pieces)
- 1 tablespoon Toasted Sesame Oil (for sautéing)
The Root Vegetables
- 1 large stalk Gobo (Burdock Root) (scrubbed and cut into diagonal chunks (rangiri))
- 150 grams Renkon (Lotus Root) (peeled, halved lengthwise, and sliced into 1/2 inch thick semi-circles)
- 1 medium Carrot (peeled and cut into irregular bite-sized chunks)
- 4-5 small Satoimo (Taro Root) (peeled and halved; or frozen/defrosted)
- 5-6 pieces Dried Shiitake Mushrooms (rehydrated in 1 cup warm water (reserve the soaking liquid))
- 1/2 block Konnyaku (Konjac Yam Cake) (torn into bite-sized pieces by hand for better texture)
Braising Liquid and Seasoning
- 1.5 cups Dashi Stock (combined with reserved shiitake soaking liquid)
- 3 tablespoons Sake (Japanese rice wine)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sugar (granulated or cane sugar)
- 4 tablespoons Soy Sauce (Japanese dark soy sauce)
Garnish
- 8-10 pieces Kinu-saya (Snow Peas) (blanched in salted water and sliced diagonally)
👨🍳 Instructions
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1
Prepare the vegetables: Soak the burdock root (gobo) in water for 5 minutes after cutting to remove bitterness. Slice the rehydrated shiitake mushrooms into halves or quarters, discarding the tough stems.
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2
Prepare the konnyaku: Tear the block into irregular bite-sized pieces using your thumb and forefinger. Boil the pieces in water for 2 minutes to remove the earthy odor, then drain.
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3
Heat the sesame oil in a large, deep saucepan or a heavy-bottomed pot over medium-high heat.
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4
Add the chicken pieces skin-side down. Sear until the chicken is lightly browned and the fat has rendered slightly, about 3-4 minutes.
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5
Add the burdock root, carrots, and shiitake mushrooms. Stir-fry for 2-3 minutes until the vegetables are coated in oil and the edges begin to soften.
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6
Add the lotus root, taro (satoimo), and konnyaku to the pot. Continue to sauté for another 2 minutes, allowing the flavors to mingle.
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7
Pour in the dashi stock (mixed with shiitake liquid), sake, and sugar. Bring the liquid to a boil.
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8
Once boiling, use a fine-mesh skimmer to remove any grey foam or impurities that rise to the surface to ensure a clean flavor.
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9
Add the mirin and half of the soy sauce (2 tablespoons). Reduce the heat to low.
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10
Place an 'otoshibuta' (dropped lid) or a parchment paper circle directly onto the surface of the ingredients. Simmer for 15 minutes.
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11
Remove the dropped lid and add the remaining 2 tablespoons of soy sauce. This staggered addition preserves the aroma of the soy.
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12
Continue simmering uncovered for another 10-12 minutes, or until the liquid has reduced by about two-thirds and the vegetables are tender when pierced with a skewer.
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13
Increase the heat slightly for the final minute, gently tossing the ingredients to glaze them in the thickened sauce. The dish should look shiny and rich.
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14
Remove from heat and let the dish sit for 10 minutes. This 'cooling' phase is when the vegetables truly absorb the seasoning deep into their cores.
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15
Transfer to a serving bowl and garnish with the bright green blanched snow peas for a beautiful color contrast.
💡 Chef's Tips
The 'rangiri' cut (rotating the vegetable 90 degrees between diagonal slices) is essential for even cooking and a rustic look. Always use the soaking liquid from the dried shiitake mushrooms; it contains a concentrated amount of guanylate, a natural flavor enhancer. Tearing the konnyaku by hand rather than cutting with a knife creates more surface area, allowing it to soak up the braising liquid much better. Chikuzenni tastes even better the next day after the flavors have fully matured in the refrigerator. If you cannot find satoimo (taro), small waxy potatoes like Yukon Gold are a suitable, though less traditional, substitute.
🍽️ Serving Suggestions
Serve as part of a traditional 'Ichiju Sansai' (one soup, three sides) meal with steamed white rice. Pairs beautifully with a crisp, dry Junmai Sake or a chilled glass of roasted Hojicha tea. Serve alongside a light Miso Soup with tofu and wakame to balance the richness of the braise. Excellent as a room-temperature addition to a bento box for lunch the following day. Add a small dollop of spicy Japanese mustard (karashi) on the side for a pungent kick.