Japanese Braised Chicken and Root Vegetables

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.

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.

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.

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.

Pour in 500 ml dashi, 3 tbsp soy sauce, and 2 tbsp mirin, then bring it to a boil.

Once bubbling, cover and simmer over medium-low heat for 25 minutes. Check that the thickest chicken piece has reached 74°C at the center.

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.