Recipe Image
Servings:
4
Chikuzenni from the Pressure Cooker
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.
Total Time
30min
4.5
2 Ratings
Author: Richard Smith
Servings:
4
Ingredients
•
1
Burdock Root
•
1
Large
Carrot
•
1
piece
Fresh Ginger
•
6
Dried Shiitake Mushrooms
•
2/3
cup
Konjac Block
•
16
oz
Chicken Thighs
or Chicken breast
•
2/3
cup
Water
•
4
Tbsp
Soy Sauce
•
4
Tbsp
Granulated Sugar
•
1
Tbsp
Vegetable Oil
Cooking Instructions
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.
2.
Remove any excess fat from the
Chicken Thighs (2 cups)
and cut into six or seven pieces, and put in a bowl. Sprinkle one tablespoon of
Granulated Sugar (4 Tbsp)
and one tablespoon of
Soy Sauce (4 Tbsp)
and mix. Let it sit in marinade until ready to cook.
3.
Rinse the
Carrot (1)
and cut it into large, bite-sized pieces as well, skin on.
4.
Break the
Dried Shiitake Mushrooms (6)
into three or four pieces. Discard stems.
5.
In a cup or bowl, mix the
Water (2/3 cup)
and the three remaining tablespoons of sugar and soy sauce.
6.
Rinse and cut the
Fresh Ginger (1 piece)
into one cm diagonal slices, skin on.
7.
Cut the
Konjac Block (2/3 cup)
along the width in one cm slices, then halve the slices.
8.
Turn heat on to medium, and add
Vegetable Oil (1 Tbsp)
to the pressure cooker. Put in gobo and shiitake mushrooms and stir for about two minutes.
9.
Add the chicken, carrot, ginger, and konnyaku and stir, then pour in the water, soy-sauce, and sugar mixture.
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.
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.
12.
Plate and serve with other dishes, or allow to cool and eat at another time.
Nutrition Per Serving
CALORIES
401
FAT
8.4 g
PROTEIN
27.9 g
CARBS
57.7 g
