Vegetables Cooked In Soy Sauce Recipe - Chikusen-ni

RECIPES OF JAPAN

A recipe to really take advantage of the best vegetables in season; light, healthy and a lot of fun to cook it.

Ingredients :

Approx 80 g of each type   4 pieces 100 g 12 pieces 2 tsp     Stock: 750 ml 80 ml 2 tbsp 50 ml

Bamboo shoots, Carrot, Burdock, Lotus root, Potatoes (sato-imo) and devil's tongue jelly (konnyaku) Fresh shiitake mushrooms Chicken meat, cut into approx 1 cm cubes. Snow peas or sugar snap Cooking oil A pinch of salt     Basic dashi stock Dark soy sauce Sugar Sake

Method : Peel and dice all vegetable and chicken meat. Separate the devil's tongue jelly with a spoon. Boil the vegetables and devil's tongue jelly, one at a time, in lightly salted water for 5 minutes. Blanch the chicken in boiling water for 20 seconds, drain, chill in iced water and drain again. Heat oil and stir-fry the vegetables for approx 2 minutes. To prepare stick, put the dashi stock in a pan and add the stir-fried vegetables. Skim the surface and add all other stock ingredients and chicken. Bring to a boil and simmer gently with the pan covered for approx 25 minutes or until the ingredients are cooked. To serve, arrange the vegetables in a bowl with the chicken meat hidden under the vegetables.