Gomoku-ni (Iridori) - Chicken and Vegetables in Soy and Dashi Broth
Ingredients
- 450 gram boneless skinless chicken thigh/breast
- 300 lotus root
- 300 gram carrot
- 500 gram daikon
- 1 block (200 gram) konnyaku
- 200 gram fresh shiitake
- 2 tablespoon oil
- 1/4 cup mirin
- Chicken sauce
- 2 tablespoon soy sauce
- 2 tablespoon sugar
- Broth sauce
- 800 ml dashi stock (or 800 ml water + 1 1/2 tablespoon dashi stock granules)
- 3 tablespoon soy sauce
- 4 tablespoon sake
- 6 tablespoon sugar
Instructions
- Cut ingredients: Cut chicken into 4 cm cubes. Peel lotus root, carrot, daikon, and cut them into 4 cm rounds. Cut lotus root rounds and daikon rounds into 2-4 wedges. Cut konnyaku into 1-inch sections, and optionally shape each piece into a tazuna (Note 1). Remove stems from the mushrooms and cut the caps into halves.
- Simmer lotus root: Simmer lotus root in a pot of water for 30 minutes, drain, and set aside.
- Boil daikon dan konnyaku: Boil daikon for 3 minutes, drain and set aside. Boil konnyaku for 3 minutes, drain, and set aside.
- Sauté chicken: Heat a tablespoon of oil in a frying pan over medium-high heat. Sauté chicken with chicken sauce for 2 minutes or until the chicken is no longer pale. Set aside.
- Sauté vegetables: Heat a tablespoon of oil over medium-high heat in a pot. Sauté lotus root, daikon, konnyaku, and shiitake for 2 minutes.
- Cook broth: Add broth sauce ingredients and cook until boiling. Add chicken, reduce the heat to a simmer, and cook for 10 minutes.
- Add carrot: Add carrot, and simmer for another 10 minutes.
- Add mirin: Add mirin once all the vegetables are soft and tender. Continue cooking for another 5 minutes. Adjust seasoning as needed.
Notes
- (1) To create a tazuna knot, cut a 4-cm slit down the center of each konnyaku slice. Carefully push the top of the konnyaku through the slit to form the knot.
Another great recipe by https://dailycookingquest.com.