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Braised Five Vegetables

Chef.Morimoto's picture
Ingredients
  Soy sauce 1 Tablespoon
  Sugar 1 Tablespoon
  Boneless chicken 6 Ounce, cut into 1 1/2 inch pieces (175 Gram)
For braising sauce
  Oil 1 Tablespoon
  Konnyaku 10 Ounce, boiled for 3 minutes and cut into 1 1/2 inch pieces (Use 1 Block)
  Lotus root 1 Medium, cut into 1-1/2-inch lengths and soaked in water for 5 minutes
  Burdock root 1 Medium, scrubbed, sliced diagonally, soaked in water, then boiled for 5 minutes
  Dried shiitake mushrooms 4 , soaked for 30 minutes and sliced into halves
For simmering sauce
  Dashi broth 2 Cup (32 tbs)
  Sugar 3 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  Sake 2 Tablespoon
  Carrot 1 Medium, sliced in thin rounds
  Mirin 2 Tablespoon
  Snow peas 8 , boiled
Directions

MAKING
1) In a skillet, braise the chiken in soy sauce and sugar for 2 min and keep aside.
2) In a large pot, saute the konnayaku, lotus root, burdock root and shiitake mushrooms, in oil for 1/2-1 min; add the ingredients for simmering sauce and allow to boil.
3) Stir in the chicken and simmer for 10 min over low heat; add the carrots simmer further for 5 min.
4) Lastly stir in the mirin for glaze when the chicken all the vegetables are coated well in the simmering sauce.

SERVING
5) Garnish with snow peas and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
5

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