Japanese mixed hot pot with rice porridge finish (Yosenabe)
45 min · 630 calories
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Simmered chicken and root vegetables (Chikuzenni)
A hearty Japanese simmer: chicken thigh with burdock, lotus root, carrot, taro, shiitake and konjac, stir-fried then cooked in dashi.
50 min
total
4
people
576
calories per serving
Per serving
- 23 g
- Protein
- 86 g
- Carbs
- 14 g
- Fat
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Ingredients
4
- 300 gChicken thigh
- 120 gBurdock root
- 150 gLotus root
- 150 gCarrot
- 100 gshiitake mushroom
- 200 gKonnyaku (konjac block)
- 250 gTaro tuber
- 50 gSnow peas
- 400 mlWater
- 4 gkombu seaweed
- 6 gbonito flakes
- 40 mlsoy sauce
- 30 mlmirin
- 8 gSugar
- 30 mlSake or rice alcohol
- 10 mlRapeseed oil
- 260 gJapanese short-grain rice (Koshihikari)
Allergens
fishsoygluten
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Make the dashi. Cut burdock, lotus root, carrot, taro and shiitake into rough chunks; blanch the torn konjac.
Stir-fry the diced chicken in the oil, then add the vegetables and konjac and toss well.
Add dashi, sake, sugar and mirin and simmer covered for 10 minutes; add soy sauce and cook 10–15 more minutes until the liquid has reduced.
Scatter over the blanched snow peas and serve with rice.
Chef's tips
- •Cut the vegetables to the same size so they cook and season evenly.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
