Chikuzenni with Satoimo
Makes 2 servings
2–3 large satoimo (Japanese taro; about 9 oz | 250 g), peeled and halved
¼ large gobou (burdock root; about 2 ½ oz | 75 g), peeled and cut on the diagonal
1 carrot (3 ½ oz | 100 g), peeled and cut into rangiri
3 shiitake mushrooms, stems pulled off and halved or quartered, if large
½ konnyaku, massaged w/ salt, rinsed, & cut into small pieces w/ the edge of a glass
½ chicken thigh (5 ¼ oz. | 150 g), cut into small bite-sized pieces
¼ Tbsp oil
1 ½ tsp sugar
1 ½ Tbsp sake
1 ½ Tbsp mirin
1 ½ Tbsp shoyu
¾ cups (200ml) dashi
Place the gobou in a pot and fill with water until just covered. Bring to a boil over medium heat and cook for 2 mins. Drain and set aside.
Heat the oil in a large pot over medium heat. Add the chicken and cook on both sides until no longer pink. Add the satoimo, gobo, carrot, shiitake, and konnyaku and toss until coated in the oil. Next, add the sugar and stir to combine. Turn the heat to high and add the sake, mirin, shoyu, and dashi. Tilt the pan around to mix the liquids together.
When it comes to a boil, lower the heat to medium-low and cover with an otoshibuta (you can make a make-shift otoshibuta by cutting a piece of aluminum foil to fit inside your pot. Press the foil down into the pot so it sits on the surface of the pot’s ingredients.). Cook for 20 mins, stirring once or twice. Remove the otoshibuta and increase the heat to high and jostle the pan to coat ingredients and cook for another 3–4 mins.
