Chikuzen Ni, Chicken and Vegetables

chikuzen ni

Chikuzen Ni, Chiken and Vegetables has many roots vegetables in the one tasety meal.   I make this Japanese Chicken and Vegetables dish often here in U.S.   I can buy Gobo from local Whole Foods store or Asian store, now.  Shiitake, I can find local grocery store easily.  Well,  Konnyaku, rotus roots and bamboo shoots are difficult to find at local store but I can often  find in Asian store.

Chikuzen Ni has many roots vegetables and they have very good fiber and nutritous food.  Those roots vegetables make your body warm when you eat them.  Raw vegetables like you see in regular salad make your body cool.  It is very healthy to eat roots vegetables, especially winter time.

Chikuzen Ni  is very orthodox Japanese taste food, sugar, sake, soy sauce, and mirin taste.  And Chicken, I use thigh is better than breast.  Japanese people eat chicken skin often so I would like to use without skin but I cook this time without skin.  Still little fat and it makes very good flavor for this food.    One of the ingredients you may not know which is Konnyaku.  If you don’t know about Konnyaku, read this page.   It is very healthy food.

You can see this Chicken and Vegetables Japanese  food in 1st of January.  Chikuzen is place name in Japan and that is  this food origin.  Now a days, this is popular Japanese Chicken and Vegetables food.  Usually Chikuzen Ni is not main dish but could be a second dish.  I think this is very unique food that you don’t see those mixed ingredients, even other asian countries.

Chikuzen ni Ingredients:
Chicken thighs, boned ————————14oz
Carrot —————————————1  (5 1/4 oz)
Burdock root (Gobou root) ——————–1 (3 1/2 oz)
Lotus root ———————————–2 inch (3 1/2 oz)
Konnyaku ———————————-  1/2 cake
Bamboo shoots ——————————-3 1/2 oz
Shiitake mushroom —————————5 (I didn’t put it on this picture)
Vegitable oil———————————-2tbs

Dashi ——————————————2 1/2 cups
Sugar —————————————–2tbs
Mirin ——————————————2 tbs
Soy sauce ————————————-5 tbs
Sake ——————————————1 tbs

Cut chicken into bite sized pieces.
Cut carrot, gobou, bamboo shoot and rotus root like picture below.  If you put Shiitake mushroom, cut half and take off the stem.

ogo gobo in the water carotts hasu renkon bamboo shoots
konnyaku konnnyuaku konnyaku

Tear connyaku into bite sized pieces by hand. parboil briefly.  But before you tear connyaku, put salt on konnyaku and rub it.  This way, salt makes water in konnyaku out of itself.   Put oil in the skillet,  and fry connyaku first.  Again, this way, takes off the water inside of  konnyaku.  This way, when you cook konnyaku, dashi and all flavor go into the konnyaku.  Tear the konnyaku by hand is also the effect that flavor easily goes  into the konnyaku than you use knife to cut it.

cooking chicken and konnyaku cooking them all chicken and konnyaku

Heat oil in a skillet, add chicken, carrot, burdock, lotus root, konnyaku and bamboo in order, and stir fry.

Add dashi, sugar, and mirin, sake and cover with a drop-lid.   Bring to a boil, then lower heat. Cook until vegetables are tender, skimming.

Add soy sauce and keep cooking over medium heat until the sauce is almost gone.

chikuzen ni

Chikuzen ni


Dried Daikon Radish Recipe, Kiriboshi daikon

I have a Kiriboshi Daikon recipe which is dried daikon radish recipe. Kiri mean cut and  Boshi is Hosu, mean dry it.  Cut and dried daikon is called ‘Kiriboshi-daikon'(literally, cut-dried daikon) which is a common method of preserving food in Japan.  Read more about Daikon, go to this Wiki page.

You have to soak dried daikon in the water for a while and cook it with some other vegetables, or you can use it for salad.  I like to cook with other vegetables because all those juice from vegetables and dashi soak into the Kiriboshi daikon and make it delicious harmony.

Kiriboshi daikon

How does Dried Daikon look like?

Kiriboshi daikon

Soak in the water about 10 to 15 min, until daikon soak the water and no hard and dry parts left.

Kiriboshi daikon

Kiriboshi Daikon Ingredients:

Kiriboshi daikon ——————————————————-1 3/4oz

Fish cake or Abura age ————————————————1
Carrots ————————————————————–1/2
Shiitake mushrooms—————————————————3
Sake —————————————————————–1tbs
Sugar —————————————————————-1tbs
Mirin —————————————————————–2tbs
Soy sauce ———————————————————–3tbs
salt ——————————————————————pinch
Dashi —————————————————————-2cups
Oil ——————————————————————-1tbs

Kiriboshi daikon

Cut vegetables like this. Actually cut like almost same size so it is easily pick up by chopsticks.
If you use dried Shiitake mushrooms, you should soak in the water, too. Same as dried daikon, 10 to 15 min.

You will see the fish cake. I buy this and freez it. It is handy to cook with for those dried Japanese ingredients. I buy them and freeze them.

Kiriboshi daikon Kiriboshi daikon Kirioshi daikon

You may use the dried shiitake mushrooms.  That case, soak dried shiitake in the water about 30 min. and cut and use it.  I put picture here for dired mushroom (left).

You cook vegetables first. Put oil in the pan and carrots first, then Kiriboshi daikon. When you cook them put all other ingredients and star fry it. When it cooked, put dashi water and other sauce ingredients.

Kiriboshi daikon

Kiriboshi daikon

don’t forget to put otoshibuta. 

Cook until all the sauce is almost gone.  Be careful, do not burn it!

Kiriboshi daikon


Chinjao Rosu Instant Package Box Food

How to cook instant, package, box food version of Chinjao Rosu. It is quick easy recipe, Japanese-Chinese instant food that you can buy from Asian supermarket.

This is Japanese – Chinese instant box food from Ajinomoto.
Japanese call this Chinjao Rosu.
What you need is cut ingredients and stir-fry and put the sauce!

This is popular Japanese food.  Origin is Chinese recipe.  However it is different than original recipe.  In China, they don’t put bamboo shoots. 


*Oil 2TBS

*Bell pepper 3/4 or 1

*Beef    1/3 lb

*Bamboo shoots  1/3lb

*Cook do -chin jyao ro- su (stir-fried beef and green pepper)

Point is cut all ingredients long and skinny.
One of the Chinese character on the box said “string”
So this food must have string like “thin cut” or “slice thin” ingredients.

Bamboo shoots, you can buy in the can, also.  I could find already cooked one like picture in local Asian store. This time, I use 2 of them.

Put oil in the pan and high heat.
Put meat first and but half way and other vegetables.
Stir fries all of them and put sauce the last.

This Beef-And-Bell pepper, Chinjyaorosu is one of very quick easy recipe!

I will up date from made by scratch version, in the other page.