Chikuzenni (Nishime)

justonecookbook.com

Alice Xie

6 dried shiitake mushrooms (1 oz, 30 g)

1 cup water (for rehydrating dried shiitake mushrooms)

¾ lb boneless, skinless chicken thighs (12 oz)

½ Tbsp sake (for marinating chicken)

½ Tbsp soy sauce (for marinating chicken)

1 lotus root (renkon) (6 oz, 180 g)

½ gobo (burdock root) (4 oz, 110 g)

1 Tbsp rice vinegar (separated; for soaking lotus root and gobo)

5 taro (satoimo) (9 oz, 250 g)

½ boiled bamboo shoot (3 oz, 90 g)

1 carrot (6 oz, 170 g)

½ block konnyaku (konjac) (4.5 oz, 130 g)

10 snow peas (1 oz, 30 g)

⅛ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for blanching snow peas)

1 ½ Tbsp sesame oil (roasted) (separated)

subheading: Seasonings:

2 cups dashi (Japanese soup stock; click to learn more)

3 Tbsp sake

3 Tbsp mirin

1 Tbsp sugar

3 Tbsp usukuchi (light-color) soy sauce (or use 2 Tbsp soy sauce + ⅛ tsp salt)

½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

Directions at justonecookbook.com

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