Japanese Braised Chicken and Root Vegetables
Chikuzenni is a Japanese-style braise of chicken thigh with lotus root, burdock, and carrot simmered in dashi seasoned with soy sauce and mirin. The rendered fat from the thigh meat coats each piece of root vegetable, building a savory depth without heaviness. Lotus root holds its crisp bite while burdock adds an earthy, nutty flavor that intensifies as you chew. The gentle sweetness of mirin balances the soy, making this a side dish that stays satisfying over multiple servings alongside steamed rice.
Adjust Servings
Instructions
- 1
Cut chicken and vegetables into bite-size pieces.
- 2
Heat oil and sear chicken first.
- 3
Add lotus root, carrot, and burdock; stir-fry for 3 minutes.
- 4
Add dashi, soy sauce, and mirin; simmer for 25 minutes.
- 5
Finish when liquid reduces and vegetables are tender.
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