Chikuzenni: Japanese Chicken & Vegetable Braise
A warming, soy-braised chicken and vegetable dish where chicken thighs and root vegetables simmer in a mirin-soy glaze. Tender, umami-rich, and deeply satisfying—pure comfort food.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 4 medium carrots, peeled
- 8 oz daikon radish (or parsnip), peeled
- 4 oz burdock root (or mushrooms), peeled
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 3 tbsp sake (or dry sherry)
- 1.5 cups dashi stock (or chicken broth)
- ½ tsp sugar
Instructions
- 1
Cut chicken thighs into 2-inch chunks. Cut carrots diagonally into 1-inch pieces.
- 2
Cut daikon into 1-inch cubes. Cut burdock into 1-inch diagonal pieces.
- 3
Heat a Dutch oven over medium-high heat. Add chicken pieces in a single layer and sear 3–4 minutes per side until golden.
- 4
Pour off excess fat. Add soy sauce, mirin, sake, dashi, and sugar, stirring to combine.
- 5
Bring to a gentle boil. Add carrots, daikon, and burdock. Stir once.
- 6
Reduce heat to low, cover, and simmer 35–40 minutes until chicken is fork-tender and vegetables are soft.
- 7
Taste and adjust soy sauce or sugar as needed. Serve hot in bowls with braising liquid.
Tools you’ll need
- Dutch oven or heavy 5-quart pot with lid
- chef's knife
- cutting board
- spoon for stirring
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