Sauteed and simmered chicken and vegetables

Highslide JS
Japanese-style mixed chorus group by chicken and root vegetables
< bowl / Jissei Ohmine >

We want to inherit taste of this mother forever.



  1. Prepare ingredients
    • dark meat from the leg : Cut into a bite-sized piece.
    • burdock root: Wash well and scrape off rind with the back of knife. Chop up into a bite-sized piece and soak water for a while.
    • carrrot: Pare and chop up into a bite-sized piece.
    • taro: Pare and cut into a bite-sized piece.
    • Japanese butterbur: Wash and cut into 1 inch long. If you use raw one, you see here.
    • bamboo shoots: Wash and chop up into a bite-sized piece.
    • konjak: Pick off ita konjak into a bite pieces and boil with a pinch of salt for 2 - 3 minutes.
    • dried shiitake mushroom: Soak into water. Cut into a half.
  2. Pound 3 sliced ginger with the back of knife.
  3. Heat 1 tablespoon sesame oil in the frying pan, put sliced ginger and dark meat from the leg. Saute until the surface of meat becomes whitish and take out meat.
  4. Put all ingredients 1) and saute quickly. Put all ingredients on the flat colander and pour boiled water on the ingredients to remove excess oil.
  5. Pour 2 cups soup stock into a pan and put meat and ingredients 4). Add 2 tablespoons sake, mirin, soy sauce and sugar, and a pinch of salt and heat. When soup stock comes to boil, simmer for 15 minutes over a middle flame. Sometimes mix with a spatula. At last, turn up the gas and boil down the broth.