Introducing Chikuzenni recipes using spring root vegetables!

Introduction

In spring, fresh root vegetables begin to appear in stores. Why not try making Chikuzenni, a classic home cooking staple using spring root vegetables? Chikuzenni is a sweet and spicy dish made from chicken and root vegetables, making it a perfect side dish for rice. This time, we will show you how to make Chikuzenni using spring root vegetables.

The origin of Chikuzenni

Chikuzenni is known as a local dish of Fukuoka Prefecture. It is said that during the Edo period, Kuroda Nagamasa, the lord of the Fukuoka domain, acted as a vassal to his retainers.

At that time, chicken and vegetables were simmered in soy sauce and sugar to make them sweet and spicy, but now it is a home-cooked dish that is popular nationwide.

Characteristics of spring root vegetables

The root vegetables, which are essential for Chikuzenni, are available in fresh produce in spring. Typical spring root vegetables include the following:

  • Lotus: Spring lotus root has a firm, chewy flesh.
  • Burdock: Spring Burdock is characterized by its strong aroma and deep flavor.
  • Carrots: Spring carrots have a strong sweetness and a bright orange colour.

These root vegetables are important ingredients that deepen the flavor of Chikuzenni.

Ingredients (for 2 people)

  • Chicken thigh meat... 1/2 pieces (approx. 100g)
  • Lotus...just under 1 minute (approx. 120g)
  • Burdock...1/4 bottle
  • Carrot...1/2 bottle
  • Silk Pod...8 pieces
  • Konjac... 1/2 sheet
  • Dashi soup... 1 cup
  • Liquor, vinegar, salad oil, sesame oil, sugar, soy sauce, mirin

How to make it

  1. Cut the chicken into bite-sized pieces and sprinkle a little sake.
  2. Peel the lotus root, cut into bite-sized pieces, and soak in water with a little vinegar to drain the water.
  3. Cut the burdock and carrots into bite-sized pieces, and soak the burdock in water to drain the water.
  4. Quickly boil the silken pods, then drain them. Treat the konjac into bite-sized pieces with your hands and boil it, then put it in a colander and drain the hot water.
  5. Heat 1/2 tablespoons of salad oil and sesame oil in a pan and add the chicken. Once the chicken changes color, add burdock, carrot, lotus root, and konjac in the order they are then cooked.
  6. Add the dashi stock and bring to a boil, remove the scum, add 1 and 1/2 tablespoons of sugar and 1 tablespoon of sake and simmer for 3-4 minutes. Add 1 and 1/2 tablespoons of soy sauce and turn to medium heat and simmer until almost no longer of juice. Turn medium heat, pour 1/2 tablespoon mirin and mix with a wooden spatula to remove the juice.
  7. Place in a bowl and sprinkle the boiled silken pods.

One point advice

  • Chikuzenni is delicious even when it cools, making it perfect for pre-made dishes.
  • When cutting root vegetables, we recommend cutting them in bite-sized pieces so that you can enjoy the texture.
  • You can use not only thigh meat, but also breast meat and chicken wings.
  • Adjust the amount of sugar and soy sauce to your liking.

Chikuzenni, made with spring root vegetables, has a heartwarming taste and is a dish that the whole family will love. Please try incorporating it into your spring dining table.

Introducing a special recipe for epi recipes using similar ingredients

Carrots rolled in beef and stir-fried with sweet and sour
Selfie is served to resemble carrot stems. Cooking is also fun to entertain the eater with your eyes.
Carrot rice crackers
Carrots tend to burn easily, so be careful to fry them. By exposing the carrots to the wind, the sweetness is enhanced and the more you chew them, the more you become addictive, making them an addictive dish.

Introducing a column about related ingredients

It's full of nutritious and has a delicious crunchy texture! The appeal of lotus root and recommended recipes
Lotus is one of the essential vegetables in Japanese food culture. Lotus, the rhinocerostope of this beautiful flowering plant, is considered sacred in Buddhism and began cultivating it for food in Japan from the early Meiji period. At first, the flower of the sardine was loved for ornamental purposes, but its roots enrich our dining table today. Types and History of Lotus There are two types of lotus root: native and improved variety that have been introduced from China. Native species have long internodes, are difficult to dig out, and are not able to produce them, so most of the species currently on sale are improved Chinese species. A characteristic of the texture is that it is thread-drawn. How to Choose and Seasonal Lotus is available in the market all year round, but the season is especially popular from autumn to winter. New fragrant foods are available in early summer, and lotus roots are especially recommended at this time of year. The key to choosing is to choose one that is thick and weighed with both ends of the knot. It is best to avoid discolored cuts as they are less fresh. Nutritional value and health benefits Lotus contains carbohydrates as the main ingredient and is rich in vitamin C. This is a food that helps to maintain your daily health because it boosts your immune system. Recommended ways to eat lotus root is a wide variety of ways to eat. It can be used in a variety of dishes, including the familiar vinegared savory, stewed, deep-fried, steamed, stir-fried, salads, and more. The crunchy texture of lotus root and slightly sweet flavor add a depth to your dish, so it's recommended to try out a variety of recipes. How to make lotus root kinpira Ingredients (serves 4, about 100kcal/serves) Lotus: 200g Red pepper: 1-2 bottles Soy sauce: 1-2 tablespoons Mirin: 1 tablespoons White sesame seeds: A little vinegar, salad oil: Approximate amounts of each How to make Preparation: First, peel the lotus root and cut into thin slices. It is a good idea to cut thick parts into half-moon shapes or single letters. To remove any scum, temporarily release it in water with a small amount of vinegar added, then drain thoroughly. Preparing seasonings: Remove the seeds of the red pepper, cut into slices, and combine with soy sauce and mirin. Fry: Heat 2 tablespoons of salad oil in a frying pan, add lotus root and stir-fry. Once the oil has become familiar, add the prepared seasonings and stir-fry over high heat until the juices are gone. Serving: To finish off, serve in a bowl and sprinkle with sesame seeds on top. This effort adds flavor and adds a beautiful look. This "Lotus Renkon Kinpira" is characterized by its crunchy texture and spicy taste. It is recommended not only as a side dish for rice, but also as a bento dish. It's easy to make with simple ingredients, so be sure to give it a try. Summary Lotus is an ingredient that combines its high nutritional value and the characteristics that are easy to match with various dishes. Please try to incorporate these vegetables, which are deeply rooted in Japanese food culture, into your diet. Next time, we will introduce you to some simple and delicious recipes using lotus root, so stay tuned!


Member Login

Free membership registration

Please sign up for social media here.

Log in with Google+

Please set the ID and password to use to log in.

Reset password

You will receive an email to reset your password.
Enter your email address when registering and click the "Send" button.

Membership

An active membership is required for this action, please click on the button below to view the available plans.