Japanese Braised Chicken and Root Vegetables
Quick answer
Chikuzenni is a Japanese-style braise of chicken thigh with lotus root, burdock, and carrot simmered in dashi seasoned with soy sauce and mirin.
What makes this special
- Chikuzenni begins with seared chicken thigh fat that permeates the braised root vegetables.
- Browning chicken thigh first renders fat that soaks into root vegetables
- Lotus root stays crunchy while burdock adds earthy depth alongside it
Key ingredients
Core cooking flow
- 1 Cut 500 g chicken thigh into bite-size pieces so they cook evenly.
- 2 Soak the lotus root and burdock in water for about 5 minutes, then drain well.
- 3 Heat 1 tbsp cooking oil in a pot over medium heat.
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 thigh is seared first to render its fat, which coats each root vegetable piece as they braise together, building savory depth in the broth. Lotus root holds its firm bite through the cook, while burdock develops an earthy, nutty quality that intensifies with chewing. Mirin's restrained sweetness rounds out the soy, producing a side dish that stays satisfying across multiple meals of steamed rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 500 g chicken thigh into bite-size pieces so they cook evenly.
Cut 150 g lotus root, 120 g carrot, and 120 g burdock into similar thicknesses, keeping the pieces sturdy enough for braising.
- 2Control
Soak the lotus root and burdock in water for about 5 minutes, then drain well.
If the root vegetable edges are sharp, lightly round them so they break less while simmering.
- 3Control
Heat 1 tbsp cooking oil in a pot over medium heat.
Add the chicken thigh and cook for 3-4 minutes, stirring occasionally, until the outside turns lightly browned and some fat renders into the pot.
- 4Control
Add the drained lotus root, carrot, and burdock, then stir-fry over medium heat for 3 more minutes.
The goal is to coat the vegetables with chicken fat and make the edges look slightly glossy, not to soften them fully.
- 5Control
Pour in 500 ml dashi, 3 tbsp soy sauce, and 2 tbsp mirin, then bring it to a boil.
Once bubbling, cover the pot and simmer over medium-low heat for 25 minutes so the vegetables absorb the seasoning.
- 6Control
Remove the lid and simmer over low heat until only a shallow layer of broth remains at the bottom.
Turn off the heat when a chopstick slides easily into the vegetables, then let it rest briefly before serving.
After the steps
Pick a recipe that fits this dish.
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