Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, grandma-style chikuzen-ni with chikuwa for new years. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern Kyushu, Japan, made of braised chicken and vegetables. It is often eaten when bringing in the new year in Japan. Chikuzen-ni was named after Chikuzen prefecture, which is now called Fukuoka.
Grandma-Style Chikuzen-ni with Chikuwa For New Years is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Grandma-Style Chikuzen-ni with Chikuwa For New Years is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have grandma-style chikuzen-ni with chikuwa for new years using 11 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Grandma-Style Chikuzen-ni with Chikuwa For New Years:
- Make ready 400 grams Satoimo (taro root)
- Prepare 1 Burdock root
- Get 1 Carrot
- Take 150 grams Lotus root
- Make ready 4 Dried shiitake mushrooms
- Make ready 3 Chikuwa
- Get 600 ml Dashi stock
- Take 40 ml Soy sauce
- Get 1 tbsp Sugar
- Get 1/2 tbsp Sake
- Get 1 Salt
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Instructions to make Grandma-Style Chikuzen-ni with Chikuwa For New Years:
- Rehydrate the shiitake mushrooms in water.
- Make a simple dashi stock. Put a dashi pack in a container, and add 600 ml of boiling water. Leave as-is while you prepare the vegetables.
- Peel lotus root, cut to bite-size pieces, and soak.
- Peel the carrot and chop into chunks.
- Shave the peel off the burdock root.
- Cut and soak.
- Cut the chikuwa too. You can substitute the chikuwa with sashimi-grade scallops for an even tastier dish.
- Cut the rehydrated shiitake mushrooms. Here, I just quartered them.
- Now the dashi stock is ready. I added konbu seaweed to this one. - - https://cookpad.com/us/recipes/172062-convenient-and-easy-dashi-stock-packs
- Put the burdock root, carrot, lotus root, satoimo, and chikuwa in a pot in that order.
- Pour the dashi stock from Step 9 in as well as the sake, and heat. Add about 1/2 cup (100 ml) of the shiitake mushroom soaking liquid, too.
- Add the sugar. I used Lakanto artificial sweetener which I found when looking for my beet sugar. Regular sugar is fine, too.
- After a while, it will come to a boil and scum will rise to the surface.
- I'm lazy, so I just absorb the scum with paper towels….
- …and swab it off.
- Add the soy sauce.
- From here it takes about 30 minutes or so. Simmer over low heat until there's just a little liquid left in the pan.
- Add a little salt at the end to bring the flavors together. Stir up the bottom ingredients and it's ready.
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