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平成26年 (2014年) 9月 17日

国際課

ACCESS  Dec 2009 - Jan 2010

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Recipe


Chikuzen-ni


筑前煮


(Simmered chicken and vegetables/4 servings)


Cold weather calls for simmered dishes in Japan. Try this well-known recipe that is cooked all over Japan.


Taro potatoes 4

Carrot 1

Burdock 1/2

Lotus root 150g

Konnyaku jelly 1/2

Green beans 16

Chicken (thigh) 1

Sesame oil 2 tablespoons

Soy sauce 4 1/2 tablespoons

Mirin (type of sweet sake used for cooking) 2 tablespoons

Vinegar

Sake


(A)

Water 2 1/2 cups

Dashi 1 teaspoon

Sugar 4 tablespoons

Sake 1 tablespoon


1.Cut taro potatoes in large, bite-size pieces. Chop the burdock into chunks and put them in water. Cut the carrot and lotus roots also in chunks and put the lotus root chunks in vinegar water. Cut konnyaku jelly in large, bite-size pieces.

2.Boil everything except for the burdock.

3.Boil the green beans in a separate pot.

4.Cut the chicken in large, bite-size pieces and sprinkle sake on the chicken.

5.In a pot, stir-fry the burdock in sesame oil with 4. Add the carrots, lotus roots, taro potatoes. Continue to stir-fry while adding the konnyaku jelly pieces. Add (A) and let it simmer for 3-4 minutes. Add soy sauce and continue to simmer.

6.Add mirin, turn the heat on high, and add 3 to finish.



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