|Chikuzen-Style Simmered Chicken
Tori no Chikuzen-ni
10 ounces skinned chicken thighs, with bones
1 teaspoon shoyu
2 Tablespoons all-purpost flour
1 Tablespoon sesame oil
2 Tablespoons vegetable oil
|With a cleaver, hack the chicken on the one into 1 ½-inch pieces. In a large bowl, toss the chicken with 1 teaspoon shoyu. Let the chicken stand for 10 minutes. Note: I deboned the thighs for ease of eating, but cooked the bones in the sauce for flavor.
Drain the chicken, and wipe it dry with a paper towel. In a bowl, toss the chicken with the flour. Pat the chicken to remove excess flour, and let the chicken stand for 3 minutes.
In a medium pot, heat the sesame and vegetable oils over medium heat. Add the chicken, and cook until all sides are lightly browned, about 3 to 4 minutes.
Remove the chicken from the pot, and reserve.
|The Vegetables and Seasonings
5 ounces gobo, (burdock root)
5 ounces lotus root
4 medium sato-imo (taro)
1 medium carrot10 green beans, stemmed and cut in half
2 Tablespoons sugar
2 Tablespoons mirin (sweet cooking wine)
2½ Tablespoons shoyu
Tamari to taste
|Cut gobo rangiri-style 1 ½-inch pieces, and soaked in 2 cups of cold water with 2 teaspoons vinegar.
Cut lotus root rangiri-style into 1 ½-inch pieces, and soak with the burdock.
Cut sato-imo rangiri-style into 1 ½-inch pieces and soak in cold water.
Cut the carrot rangiri-style into 1 ½-inch pieces
Drain the burdock, lotus root, and taro in a colander.
Add the burdock, lotus root, taro, and carrot to the pot. Cook the vegetables, stirring, until all the pieces are well coated with oil, 1 to 2 minutes.
|Return the chicken to the pot, and stir the chicken with the vegetables. Add enough water to the pot to barely submerge all the ingredients. Bring the mixture to a boil over medium heat. Gently simmer the mixture, covered with a drop lid, for 5 minutes.
Add the beans to the pot, and give several stirs. Add the sugar and mirin, and cook, cover with a drop lid, for 5 minutes.
Add the shoyu. Cook the mixture, uncovered, for 5 minutes, stirring occasionally so that the vegetables and chicken do not stick to the bottom of the pot.
Season the mixture with tamari.
Shichimi togarashi (seven-spice powder) to taste
2 Tablespoons minced parsley
Plain cooked white or brown rice
|Serve the dish sprinkled with shichimi togarashi and parsley and accompanied by plain cooked white or brown rice.