(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
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
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.