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Vegetables

Vegetables

Simmered Vegetables with Chicken Chikuzen Style

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Ingredients (Serves 4)
*250g chicken thighs
*1 burdock(180g)
*1 carrot(200g)
*1 small bamboo shoots(150g), boiled
*1 lotus root(200g)
*1 devil's tongue(200g)
*4 dried shiitake mushrooms
*1-2 tbsp vegetable oil

*1 cup dashi stock
*5 tbsp sugar
*2 tbsp mirin sweet cooking sake
*5 tbsp soy sauce

1 Cut the chicken into bite-sized pieces.

2 Peel the burdock and cut diagonally into 2cm pieces. Soak them in cold water and drain well.

3 Peel the carrot and cut into 2cm pieces. Cut the bamboo shoots into bite-sized pieces.

4 Peel the lotus root and cut lengthwise into quarters, then cut into 2cm pieces. Soak them in cold water and drain well.

5 Parboil the devil's tongue and drain well. Tear into bite-size pieces when it gets cool.

6 Rehydrate the dried mushrooms in cold water. Squeeze them lightly and cut the stems off, then cut into 4 pieces.

7 Heat 1/2 tbsp of oil in a deep frying pan and fry the chicken.

8 Add the burdock, carrots, devil's tongue, shiitake mushrooms, bamboo shoots and the lotus root in this order and fry them together. Add a little more oil if needed.

9 Add the dashi stock, sugar, mirin, soy sauce and bring to a boil. When it comes to a boil, skim the surface to remove the scum and put the drop-lid on. Simmer for about 15 minutes or until the cooking liquid is reduced to a little left.

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