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Iridori - Chicken and Vegetables in Soy and Dashi Broth
Iridori is one of the many traditional Japanese osechi dishes, meaning it is more common to see this for the new year celebration :) Not exactly the right time to make a post for this recipe, but I like making this throughout the year though. So simple and heart warming, and a bowl of this with some steamed rice at the end of a busy day is just so perfect. ♥
Here are some of the ingredients you will need, some boneless skinless chicken thigh, konnyaku, carrot, daikon, and potatoes. You can also add bamboo shoots, sato imo (small potatoes), and shiitake to your iridori. I am just going a bit minimalist here. If you are preparing iridori for new year celebration, don’t hesitate to go all out and try to make the presentation as colorful as possible.
One is supposed to cook the vegetables separately to better control the doneness and crispness of each vegetables, so I am guilty as charged for not doing that. If you are making just a tiny portion like this recipe, I think it is still okay to just wink it. Once you start preparing iridori for a really big party, like 10+ people, I think it is still better to suck it up and go the traditional way. ;)
Iridori - Chicken and Vegetables in Soy and Dashi Broth
Ingredients
- 1 konnyaku block (200 gram), cut into 1 cm slices and shape each into a tazuna (*)
- 300 gram boneless skinless chicken thigh (Indonesian: daging paha ayam), cut into cubes
- 1 large carrot, peeled and cut into triangular chunks (**)
- 300 gram potato, peeled and cut into wedges
- 500 gram daikon, peeled and cut into wedges
- 2 tablespoon oil
- 300 ml dashi stock (or 300 ml water + 1 1/2 teaspoon bonito flavored dashi seasoning)
- 5 tablespoon soy sauce
- 2 tablespoon sake
- 2 tablespoon sugar
- 2 tablespoon mirin
Instructions
- Prepare a pot of boiling water, blanch the konnyaku for 1 minute, then drain and set aside.
- Then blanch the chicken until no longer pink, drain and set aside.
- Heat oil in a clean medium sized pan, then sauté carrot, konnyaku, potato, daikon, and chicken. Mix well when each new ingredient is added.
- Pour the dashi stock and bring to a boil. Cook on high for 3 minutes, then reduce the heat to medium.
- Add soy sauce, sake, sugar, and mirin. Mix well, then cover the pan and simmer for 15 minutes, or until the chicken is thoroughly cooked and the vegetables are tender but still firm, stirring every so often.
- Turn off heat, transfer to a serving bowl, and serve hot with steamed white rice.
Notes
- (*) Cut 4 cm slit down the center of each konnyaku slice. Carefully push the top of the konnyaku through the slit to form a tazuna.
- (**) This is known as "ran giri" cut, cut the carrot slightly diagonal, turn 90 degree, cut again, and turn 90 degree again, rinse and repeat.
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