Japanese Braised Chicken and Root Vegetables

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 3 whole medium carrots
• 3 whole medium potatoes (waxy variety like yukon gold)
• 1 whole medium burdock root (gobo)
• 8 whole medium shiitake mushrooms
• 1 whole medium konnyaku (konjac cake)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons sake (dry rice wine)
• 2.5 cups dashi (Japanese stock) or chicken broth
• 1 tablespoon vegetable oil

Instructions

1. 1

   Cut 1.5 lbs boneless skinless chicken thighs into 1.5-inch cubes — don't worry about uniformity, but avoid pieces larger than 2 inches. Pat completely dry with paper towels so they brown properly instead of steaming.

2. 2

   Peel 3 medium carrots and cut them diagonally (on the bias) into 1-inch-thick slices — this exposes more surface area and helps them cook evenly while looking traditional.

3. 3

   Scrub 3 medium waxy potatoes (like yukon gold) under cold water. Leave the skin on but cut each into quarters.

4. 4

   Using a vegetable peeler or knife, peel 1 medium burdock root (gobo), then cut it on the bias into 1-inch-thick slices. Drop immediately into a bowl of cold water to prevent browning.

5. 5

   Clean 8 medium shiitake mushrooms with a damp towel. Leave whole or halve if very large — keep stems attached for added flavor.

6. 6

   Cut 1 medium konnyaku (konjac cake) into 1-inch cubes or tear with your hands into rustic pieces — the texture should be slightly rough so the braising liquid clings to it.

7. 7

   Set a 5-quart Dutch oven or large heavy-bottomed pot over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer for 30 seconds — you should see it move easily across the bottom.

8. 8

   Add the dried chicken cubes to the hot oil in a single layer — resist the urge to stir immediately. Let them sear undisturbed for 3-4 minutes until the bottoms turn golden and a crust forms. You'll hear a steady sizzle. Stir and cook for another 2-3 minutes, turning the pieces to brown all sides lightly.

9. 9

   Pour in 2.5 cups dashi (or chicken broth). Add 3 tablespoons soy sauce, 2 tablespoons mirin, and 2 tablespoons sake. Stir gently to combine, then bring to a simmer over medium heat. Skim any grayish foam that rises to the surface with a spoon — this is denatured protein and removing it keeps the broth clear and refined.

10. 10

    Add the carrot slices, potato quarters, drained burdock root slices, and konnyaku pieces to the pot. The liquid should come about three-quarters of the way up the ingredients — if not, add a splash more broth or water.

11. 11

    Return the liquid to a gentle simmer, then reduce the heat to medium-low. Cover partially with the lid (leave it slightly ajar so steam can escape) and simmer for 20 minutes. The chicken should be nearly tender and the potatoes should yield easily to a fork.

12. 12

    Nestle the whole shiitake mushrooms among the other ingredients, pushing them gently into the liquid. Simmer uncovered for another 8-10 minutes until the mushrooms soften, the chicken is fully tender, and the potatoes are creamy inside.

13. 13

    Taste the braising liquid and adjust seasoning — it should taste savory-sweet, with the chicken and vegetables carrying the flavors. If too salty, add a splash of water; if too bland, add a pinch more soy sauce.

14. 14

    Carefully ladle the chikuzenni into bowls, distributing the chicken, vegetables, mushrooms, and konnyaku evenly. Make sure each bowl gets a generous spoonful of the glossy braising liquid.

15. 15

    Serve while still steaming. This dish is best enjoyed at the table with a bowl of plain steamed white rice and a small plate of pickled vegetables on the side. Eat the soft vegetables and tender chicken with chopsticks or a spoon.

Tools you’ll need

• 5-quart Dutch oven or large heavy-bottomed pot with lid
• wooden spoon
• vegetable peeler
• knife and cutting board
• paper towels
• small bowl (for soaking burdock root)
• soup ladle

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