Introducing Chikuzenni recipes using spring root vegetables!

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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
- Cut the chicken into bite-sized pieces and sprinkle a little sake.
- Peel the lotus root, cut into bite-sized pieces, and soak in water with a little vinegar to drain the water.
- Cut the burdock and carrots into bite-sized pieces, and soak the burdock in water to drain the water.
- 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.
- 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.
- 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.
- 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.
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