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Recipe: ! Perfect No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics

Hiii Mother this time we will write Recipe: Perfect No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics easy to follow.

For you who now are want to try mix delicious foods that are without complicated, please you can try some of these simple dishes. In addition to the easy obtainable ingredients, you can also simple apply it, especially for siblings who are still beginners.

See also: chicken satay recipe.

You can cook No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics use 18 ingredients that are not difficult to get:

Ingredients No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics as follows:

  1. Provide thigh Chicken thigh.
  2. You need Burdock root.
  3. Prepare section Lotus root.
  4. Take Satoimo (taro).
  5. Provide Carrot.
  6. Take Konnyaku.
  7. Provide Dried Shiitake Mushrooms (small).
  8. Take Cooked bamboo shoots in brine.
  9. Provide Snow peas.
  10. You need ○Dashi stock.
  11. Prepare Water used to reconstitute the shiitake.
  12. Prepare ☆Sake.
  13. You need ☆Sugar.
  14. You need ☆Mirin.
  15. Prepare ☆Soy sauce.
  16. Take ☆Dashi soy sauce (soy sauce premixed with dashi).
  17. Prepare ☆ Usukuchi soy sauce.
  18. Take Vegetable oil.

Share some people, cooking is indeed things which is quite easy. Apart from being happy cooking and having willingness to cook very well, they are also clever in mixing each dish so that it becomes food that is delicious. But there are those who can’t be skilled cook, so they have to search and look at easy recipes to follow.

steps make No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics

After all the ingredients are ready, here are 8 how-to guides how to make them.

  1. Cut the chicken into bite-sized pieces and peel the taro. Shave off the burdock skin with the back of your knife and then cut into chunks about 5 cm long..
  2. Peel the lotus root and the carrot, then cut into pieces 8 mm thick (It will be prettier if you use decorative cuts on the lotus root and cut out the carrots using a flower mold). Rope-twist the konnyaku. You can do this by first slicing the konnyaku into slices that are 8 mm thick, and then cutting a slit down the middle of each piece. Insert one end of the piece into the slit and pull to get a twisted konnyaku..
  3. Wash the bamboo shoot and cut into bite-sized pieces. Reconstitute the shiitake with 1 cup of warm water. Remove the veins from the snow peas, then blanch them in salt water..
  4. Parboiling – Boil the burdock for about 10 minutes in plenty of water. Then add the lotus root and the bamboo shoot and boil for another 5 minutes. Skim off the scum occasionally..
  5. In a separate pot, parboil the konnyaku in boiling water. Marinate the chicken in 1 tablespoon sake and 1 tablespoon soy sauce (both not listed)..
  6. Heat some oil in a pot, then cook the chicken pieces skin-side down first..
  7. Add all of the prepared ingredients (except the snow peas) into the pot, then add the dashi and the shiitake water and let it come to a simmer. Cover with a small lid that sits right on top of the food (called an otoshibuta or a drop lid; you can make one with aluminum foil) and simmer for about 15 minutes..
  8. Add the ☆ seasonings and simmer some more. When you can easily stick a skewer through the taro, turn off the heat. Serve in a bowl, sprinkle on the snow peas, and you are done!.

While cooking many get failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be selected clean. For more details, please see tips cook No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics so that generated maximum results.

Tips

Work in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are delicious, what are those?

  1. Determination ingredients thigh Chicken thigh, Burdock root, section Lotus root, Satoimo (taro), Carrot, Konnyaku, Dried Shiitake Mushrooms (small), Cooked bamboo shoots in brine, Snow peas, ○Dashi stock, Water used to reconstitute the shiitake, ☆Sake, ☆Sugar, ☆Mirin, ☆Soy sauce, ☆Dashi soy sauce (soy sauce premixed with dashi), ☆ Usukuchi soy sauce, Vegetable oil, will affect the cooking results. Election as many as 18 fresh ingredients will be very good because the reserves nutrition is still very good.
  2. Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Cut the chicken into bite-sized pieces and peel the taro. Shave off the burdock skin with the back of your knife and then cut into chunks about 5 cm long.. Next, Peel the lotus root and the carrot, then cut into pieces 8 mm thick (It will be prettier if you use decorative cuts on the lotus root and cut out the carrots using a flower mold). Rope-twist the konnyaku. You can do this by first slicing the konnyaku into slices that are 8 mm thick, and then cutting a slit down the middle of each piece. Insert one end of the piece into the slit and pull to get a twisted konnyaku.. Remember, Wash the
    bamboo shoot and cut into bite-sized pieces. Reconstitute the shiitake with 1 cup of warm water. Remove the veins from the snow peas, then blanch them in salt water.. After that, Parboiling – Boil the burdock for about 10 minutes in plenty of water. Then add the lotus root and the bamboo shoot and boil for another 5 minutes. Skim off the scum occasionally.. Next, In a separate pot, parboil the konnyaku in boiling water. Marinate the chicken in 1 tablespoon sake and 1 tablespoon soy sauce (both not listed).. After that, Heat some oil in a pot, then cook the chicken pieces skin-side down first.. Then, Add all of the prepared ingredients (except the snow peas) into the pot, then add the dashi and the shiitake water and let it come to a simmer. Cover with a small lid that sits right on top of the food (called an otoshibuta or a drop lid; you can make one with aluminum foil) and simmer for about 15 minutes.. After that, Add the ☆ seasonings and simmer some more. When you can easily stick a skewer through the taro, turn off the heat. Serve in a bowl, sprinkle on the snow peas, and you are done!. Then, This recipe consists of 8 steps. This is done in order to produce food which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) – Perfect For New Years and Picnics correctly. Good luck … !!!

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