Simmered Chicken and Vegetables
Mix while cooking to coat the ingredients in a rich, flavorful broth
- Nutrition facts are for one serving.
- Time to rehydrate the dried shiitake is not included in the cooking time.
- Nutrition values calculated for 70% consumption of (A).
Ingredients(Servings: 2)
Directions
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Cut the chicken thigh into bite-sized pieces.
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Rehydrate the dried shiitake mushrooms in cold water, remove the stems and slice each in half.
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Roughly chop up the carrot. Scrape the gobo with a brush or knife, roughly chop up and place in cold water.
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Use a spoon to tear the konnyaku into bite-size pieces, peel the satoimo and chop into large chunks.
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Heat a pot and add in half of the sesame oil, saute (1) then remove and coat with (A) while still hot.
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Pour the remaining sesame oil into the pot and saute (3), add (2) and (4) and saute together. Pour in (B), cover with a drop lid* and simmer over medium heat for 10 minutes.
- A drop lid is a lid that floats on top of the liquid in pots/pans while simmering foods. It allows heat to be evenly distributed so ingredients cook evenly and quickly. You can purchase one, or make a substitute out of aluminum foil.
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Return (5) to the pot with all the seasonings and simmer for a further 7 to 8 minutes. Remove the lid and turn up the heat to boil down the cooking liquids, then mix throughout.
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Using a spoon to cut will result in a surface that is coarser than one cut using a knife, so flavor will be absorbed easier. You can also use your fingers to tear into bite-size chunks.
Once peeled, quickly rinse under cold water, then use a clean and dry dish cloth to wipe away any sliminess. Using paper towel is also convenient. For dishes where some thickness (sliminess) is welcome, such as stewed dishes, this is a commonly used method.
Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.
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