Chikuzenni originated in a local recipe of Chikuzen/Hakata, a southern part of Japan. It is often served as a special dish for the new year celebration.


For your planning

Course: Entree
Main Ingredient: Vegetable, Poultry
Method: Simmering
Taste: Salty, Sweet
Season: Year Round
Cooking/Prep Time: 30 min / 45 min
Serving: 4 persons


Complete List of Ingredients

Main Ingredients
2/3 pound skinless chicken breast
6 pieces dried Shiitake
4 ounces burdock
4 ounces lotus root
4 pieces Taro roots
2 pieces carrot
1 tablespoon canola or vegetable oil, for deep frying
3 tablespoons sugar
1 cup Dashi soup
1 teaspoon salt
Marinade Sauce
1 tablespoon Mirin
1 tablespoon soy sauce
Soy sauce Mixture
3 tablespoons Mirin
2 tablespoons soy sauce
1/4 tablespoon salt


Tips from Chef

Not Specified.


Marinating Chicken
Cut skinless chicken breast into 1 1/2 inch pieces.
In a medium plate, bring Marinade Sauce and the chicken pieces together, and refrigerate them for at least 15 minutes.
Steam Taro roots for about 20 minutes or until they get soft. Use a bamboo steamer for the best result if available. Check to see them cooked by poking with a long pin. Cool them down for about 10 minutes. Using a peeler, peel skin off roots. Cut them into 1 1/2 inch square pieces. Set aside.
Soak Dried Shiitake pieces in water for 5 to 7 minutes. Remove Shiitake stems and cut into 4 pieces. Set aside.
Scrub or scrap burdock skin. Cut diagonally into1 1/2 inch thick pieces, and immediately submerge in water with vinegar. Otherwise burdock would discolor right away when it is cut and comes in contact with air.
Peel off skin of lotus root. Cut in half lengthwise, then cut each piece crosswise into 1/2 inch thick pieces. And immediately submerge in water with vinegar.
Peel carrot and cut diagonally into 1 1/2 inch thick pieces. Set aside.
Boiling burdock and carrot pieces
Drain water off the burdock pieces.
Boil water in a medium saucepan. Bring the burdock and carrot pieces. Boil them and turn off heat before they get tender.
Using a mesh strainer, drain hot water off them. Set aside.
In a large saucepan or heavey-bottomed saucepan with a tight-fitting lid, heat oil over medium-high until hot. Bring the marinated chicken pieces with the marinade sauce and briefly mix them.
Add Soy sauce Mixture and cook the chicken pieces until being simmered. Occasionally mix them. Turn off heat. Put the simmered chicken on a medium plate and set aside.
Add sugar to the remaining sauce in the saucepan. Turn heat on again. Simmer them over medium heat until sugar gets melted.
Add Dashi soup, the simmered chicken and all vegetables into the sauce, and cover them with aluminum foil. Also put lid on the saucepan. Simmer them over medium heat for 30 minutes, or until soup being absorbed.
Serve warm or cold. A stronger taste is expected if refrigerated overnight.