This video explains how to make Chikuzen-ni (a Japanese simmered dish) by a former Japanese cuisine chef.

The recipe and method are the same as those used in the restaurant.

The key to making delicious Chikuzen-ni lies in two things: vegetable preparation and chicken cooking.

Instead of stir-frying, parboil the vegetables, leaving a slight bite. For the chicken, sear it skin-side down first, remove excess fat, and avoid simmering it for too long.

By keeping these points in mind, anyone can make professional-quality Chikuzen-ni.

Other tips, such as how to achieve a glossy finish and plating, are also explained. Please watch the full video for details.

For those short on time and unable to complete the time-consuming process, a separate time-saving recipe is also available.

A quick and easy way to make Chikuzen-ni (Japanese simmered dish): For those who are too busy to spend time cooking
手間も時間もかけない筑前煮の作り方 忙しくて料理に時間かけてられないあなたへ

[Table of Contents]
00:00 Opening
00:37 Ingredients
○ How to cut vegetables
00:52 Lotus root
01:22 Taro
02:27 Shiitake mushrooms
02:47 Konjac
03:07 Bamboo shoots
03:40 Burdock root
03:55 Carrots
04:29 Snow peas
○ Tips for parboiling
05:07 Carrots, burdock root
05:58 Lotus root, taro
06:55 How to cut lotus root
07:24 Bamboo shoots
07:41 Konjac
08:10 Shiitake mushrooms
08:37 Snow Peas
○Preparing and Cooking Chicken
09:30 Sear the chicken skin
10:16 Cut the chicken
10:37 Parboil the chicken
○Seasoning
11:37 Simmer ingredients that take longer to cook in the broth
12:21 Add the seasoning
13:00 Tips for seasoning
14:16 Add the carrots and shiitake mushrooms
14:38 Cover with a drop lid and simmer for 10 minutes
○How to create a glossy finish
15:07 Tips for simmering well
16:00 Return the chicken to the pot
16:13 Simmer while shaking the pot
17:03 Timing for finishing
17:37 Finishing touches and a final touch of dark soy sauce
○What makes a visually appealing presentation?

18:16 Plating the Chikuzen-ni (simmered chicken and vegetables)
18:59 Chikuzen-ni is finished
[Ingredients] (Easy to make quantity, serves about 5-6 people)
Taro 400g
Carrot 180g
Lotus root 200g
Burdock root 120g
Bamboo shoot 200g
Konjac 1 sheet
Green beans 80g → This is probably a little too much, so reduce it. Half might be better.

Shiitake mushrooms 60g
Chicken 380g
Bonito broth 1.5 liters
Soy sauce 3 tablespoons
Sugar 3 tablespoons
Mirin 1 tablespoon

Ingredients (For 5-6 servings)
*1 Tablespoon = 15ml
Satoimo (Taro root) 400g
Ninjin (Carrot) 180g
Renkon (Lotus root) 200g
Gobo (Burdock) 120g
Takenoko (Bamboo shoot) 200g
Konjak (Konjak jelly) 1 pack
Saya-endo (Snow peas) 80g →Maybe it will be too much. Better to decrease to 40g.
Shiitake (Shiitake mushroom) 60g
Toriniku (Chicken thigh) 380g
Katsuo-dashi (Japanese Bonito soup stock) 1.5L
Koikuchi-Shoyu (Soy sauce) 3 tablespoons
Sato (Sugar) 3 tablespoons
Mirin (Japanese cooking wine) 1 tablespoon

Thank you for watching!

Thank you for watching!!

[Ingredients Introduction]
(The links are to Amazon or Rakuten websites. If you purchase from these sites, a referral fee will be paid to this channel. The referral fee received will be used for the ingredients in the next video.)

Rakuten
Kelp
https://a.r10.to/ha3oKY
Dried Bonito Flakes
https://a.r10.to/hw1emv
Dried Tuna Flakes
https://a.r10.to/hu9gvk
Red Sake (Adding this to simmered dishes will result in a plump and tender finish.)
https://a.r 10.to/hDyMPr
White Miso (for white miso zoni soup, tamamiso, etc.)
https://a.r10.to/huN4Xz
Hatcho Miso (for tamamiso, red miso soup, eggplant dengaku, etc.)
https://a.r10.to/haUUaN
Kanzuri (a spice from the Joetsu region of Niigata Prefecture. It is made by fermenting chili peppers dried on snow with yuzu and koji. It is delicious when combined with miso or as a condiment for ponzu sauce.)
https://a.r10.to/hDAVg2
Millet Wheat Gluten
https://a.r10.to/hDsNPd

A Amazon

Dark Soy Sauce (Higeta Soy Sauce)
https://amzn.to/2WeJ50b
Sake (Gekkeikan)
https://amzn.to/3nnNXMC
Light Soy Sauce
https://amzn.to/3qXV407
Kelp
https://amzn.to/3o6yYIu
Dried Bonito Flakes
https://amzn.to/3kgwdD8
Dried Tuna Flakes
https://amzn.to/31JaWvx
Red Sake
https://amzn.to/3qiKgMh
White Miso
https://amz n.to/3CYSLj4
Hatcho Miso
https://amzn.to/300po1h
Kanzuri
https://amzn.to/30550fj
Awafu (millet gluten)
https://amzn.to/3BW0kWo

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