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RECIPE
10 INGREDIENTS12 STEPS30MIN

Chikuzenni from the Pressure Cooker

4.5
2 Ratings

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Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

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A washoku dish originating from northern Kyushu, Japan. Often eaten when bringing in the new year, this simple, hearty dish is healthy and can be eaten warm or cooled.
30MIN
Total Time

Richard Smith

Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Burdock Root
1
Large  Carrot
1 piece
6
Dried Shiitake Mushrooms
2/3 cup
Konjac Block
16 oz
or Chicken breast
2/3 cup
Water
1/4 cup
1 Tbsp
Vegetable Oil

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Nutrition Per Serving

VIEW ALL
CALORIES
403
FAT
8.6 g
PROTEIN
27.6 g
CARBS
58.0 g

Cooking Instructions

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Step 1
Rinse and thoroughly scrub the skin of the Burdock Root (1). Cut at an angle into large, bite-sized pieces. Soak in water for five minutes.
Step 2
Remove any excess fat from the Chicken Thigh (450 gram) and cut into six or seven pieces, and put in a bowl. Sprinkle one tablespoon of Granulated Sugar (4 tablespoon) and one tablespoon of Soy Sauce (4 tablespoon) and mix. Let it sit in marinade until ready to cook.
Step 3
Rinse the Carrot (1) and cut it into large, bite-sized pieces as well, skin on.
Step 4
Break the Dried Shiitake Mushroom (6) into three or four pieces. Discard stems.
Step 5
In a cup or bowl, mix the Water (2/3 cup) and the three remaining tablespoons of sugar and soy sauce.
Step 6
Rinse and cut the Fresh Ginger (1 piece) into one cm diagonal slices, skin on.
Step 7
Cut the Konjac Block (100 gram) along the width in one cm slices, then halve the slices.
Step 8
Turn heat on to medium, and add Vegetable Oil (1 tablespoon) to the pressure cooker. Put in gobo and shiitake mushrooms and stir for about two minutes.
Step 9
Add the chicken, carrot, ginger, and konnyaku and stir, then pour in the water, soy-sauce, and sugar mixture.
Step 10
Put on lid and seal pressure cooker. Bring it up to pressure on the low pressure setting (setting 1), then lower heat and cook for 3 - 4 minutes. Turn off heat and quick release pressure.
Step 11
When the pressure indicator is down, take off the lid and return the pot to low heat for two minutes, carefully stirring the contents and turning them over.
Step 12
Plate and serve with other dishes, or allow to cool and eat at another time.

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Nutrition Per Serving
Calories
403
% Daily Value*
Fat
8.6 g
11%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
110.2 mg
37%
Carbohydrates
58.0 g
21%
Fiber
9.1 g
32%
Sugars
20.0 g
--
Protein
27.6 g
55%
Sodium
999.5 mg
43%
Vitamin D
0.1 µg
0%
Calcium
150.7 mg
12%
Iron
3.9 mg
22%
Potassium
881.2 mg
19%
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