お正月のおせちに、カラフル根菜の筑前煮レシピ

お正月のおせちに、カラフル根菜の筑前煮レシピ

Itadakimasu Recipe #27 Hello everyone. New Year’s is just around the corner, isn’t it? When you think of New Year’s, you think of Osechi Ryori. Osechi Ryori is something you eat on New Year’s Day, but… I want to eat it right after I make it! None ever lasts until New Year’s (laughs). Today, I’m making Chikuzenni, which is also great for Osechi Ryori. Chikuzenni is a simple dish where you stir-fry and simmer chicken, root vegetables, konnyaku, and more. Today’s root vegetables are daikon, lotus root, burdock root, and carrot. Dried shiitake mushrooms. I’ll make dashi from these. Konnyaku, Chicken thigh. If you don’t eat meat, you can substitute with Koya-dofu. Green beans. Yuzu. First, let’s do the prep. Soak the dried shiitake mushrooms in water. Remove the stems from the dried shiitake mushrooms. (They’re a bit tough.) I feel that removing the stems gives the dashi a cleaner taste. We’ll also use the rehydrated shiitake liquid as dashi. Add water and let them rehydrate in the refrigerator overnight. It’s so convenient to always have shiitake dashi in the fridge. Now, let’s go back to the root vegetables. Wash the dirt off the burdock root. Cut the burdock root into irregular bite-sized pieces. If you make wider cut surfaces, it helps them cook more evenly. Prepare water to remove the astringency from the burdock root. After soaking the burdock root in water for about 10 minutes, drain it well. Peel the lotus root and cut it into irregular bite-sized pieces. Soak the lotus root in water for about 10 minutes to remove astringency as well. Once the astringency is removed, drain the water. Peel the daikon and cut it into irregular bite-sized pieces. This daikon has a beautiful red color. Since the lotus root is white, I chose red daikon. And aren’t these carrots beautiful too? I want to make it colorful, so let’s use all three colors. Peel the carrots and cut them into irregular bite-sized pieces. Remove the strings from the green beans, then cut them into 3cm pieces. Boil water in a pot, add salt, blanch the green beans for about 1 minute, then immediately cool them in ice water and drain. Cut the konnyaku into bite-sized pieces. You can even cut it with a spoon, like this. Boil the cut konnyaku in boiling water for 1 minute. This is to remove the strong smell and any harshness from the konnyaku. After boiling, drain the water. Remove any excess fat from the chicken. If you don’t eat meat, using Koya-dofu is recommended. Cut the chicken into bite-sized pieces. Then, sprinkle sake over the chicken and let it marinate for about 30 minutes. After that, boil it in hot water for about 1 minute. Just quickly blanching it in hot water is fine. Discard the hot water and place it in a colander. Take out the rehydrated shiitake mushrooms from the refrigerator. The shiitake mushrooms are plump now. This soaking liquid has a great dashi flavor. Don’t throw it away; we’ll use it later. Cut the shiitake mushrooms into bite-sized pieces. The prep is done! (That took a while, didn’t it?) Now, let’s cook (laughs). Heat oil in a pot, add the burdock root, and put it on the stove. Since burdock root is tough, stir-fry it first. Next, add daikon, carrots, lotus root… (Oh? Where’s the lotus root…?) Chicken, Konnyaku, Ah, here’s the lotus root! Also add the dried shiitake mushrooms, And stir-fry everything. Then, add the shiitake soaking liquid. Now, cover the pot and simmer for about 5 minutes. Next, add sake, mirin, and sugar, And simmer for another 15 minutes. Just before turning off the heat, add soy sauce. Adjust the seasoning with salt, Finally, add the green beans, then immediately turn off the heat. And it’s done! Let’s plate it. Chikuzenni might generally have a dark color image. But don’t you think choosing colorful root vegetables makes it a vibrant dish for your table? Finally, sprinkle some yuzu peel. This makes it even more vibrant. And the aroma is wonderful too! Please, to the dining table. Let me just taste it. Itadakimasu. Chicken, shiitake, konnyaku, and root vegetables—it’s the best combination. How about this for your New Year’s dishes? Everyone, thank you so much for watching my channel in 2020. May the new year, 2021, be a wonderful year for all of you. I can’t stop eating. Looks like it won’t last until New Year’s after all (laughs). Thank you for watching until the end. Have a great New Year. See you next year.

こんにちは。Itadakimasu Recipe（いただきますレシピ）です🌿

今回は、彩り豊かな根菜をたっぷり使った筑前煮のレシピを紹介します。

食卓がパッと華やぐ、一皿です✨

お正月のおせち料理としても✨

ちょっとした日常を記録しています。ホッとひと息☕️ついてもらえたら、うれしいです🤍

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[タイムコード]
0:00 材料の紹介
1:13 下準備（野菜、こんにゃく、鶏肉の処理）
6:13 材料を炒めて煮込む
8:41 器に盛り付ける
9:29 いただきます

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[材料]
ごぼう 100g
れんこん 100g
大根 100g
にんじん 100g
干し椎茸 4枚（＋戻し水 300ml）
こんにゃく 200g
鶏もも肉 250g（酒 大さじ1で下処理）※肉が苦手な方は高野豆腐で代用可
いんげん 40g

調味料
酒 大さじ2
みりん 大さじ1
砂糖 小さじ1
醤油 大さじ1
塩 少々
ゆず（お好みで適量）

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[作り方]

【下準備】
1. 干し椎茸：冷蔵庫で一晩かけて戻し、一口大に切る
2. ごぼう・れんこん：泥や皮をきれいにし、乱切りにする。それぞれ水にさらしてアクを抜き、しっかりと水気を切る
3. 大根・にんじん：皮をむき、乱切りにする
4. いんげん：3cm長さに切る。沸騰した湯に塩少々を加え、1分ほど茹で、すぐに氷水で冷やして水気を切る
5. こんにゃく：一口大に切る。沸騰した湯で1分ほど茹でて、水気を切る
6. 鶏肉：余分な脂を取り除き、一口大に切る。酒大さじ1に浸した後、沸騰した湯で1分ほど茹でて水気を切る

【調理】
1. 鍋に油を熱し、下準備したごぼうを炒める
2. 大根、にんじん、れんこんを加えてさらに炒める
3. 鶏肉、こんにゃく、椎茸を加えて炒め合わせる
4. 干し椎茸の戻し汁を加え、5分ほど煮る
5. 酒、みりん、砂糖を加え、さらに15分ほど煮込む
6. 火を止める直前に醤油と塩を加えて味をととのえる
7. いんげんを加えて火を止める
8. 器に盛り付け、お好みでゆずの皮の細切りを散らしたら完成

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How to Make Colorful Japanese Simmered Vegetables

Hi friends, welcome to Itadakimasu Recipe 🌿

Today, I’ll show you how to make a classic Japanese dish: Chikuzenni, or Japanese simmered vegetables.

Traditionally, Chikuzenni is a simple, homely dish made with root vegetables.

But I’ve added my own twist with a variety of colorful vegetables, making it not only visually appealing but also delicious and nutritious! ✨

I hope you enjoy this little glimpse into my everyday life 🤍

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[Timecode]
0:00 Ingredients for Chikuzen-ni
1:13 Preparing the Ingredients
6:13 Stir-Frying & Simmering
8:41 Plating the Dish
9:29 Chikuzen-ni is Ready!

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[Ingredients]
100g Burdock root
100g Lotus root
100g Daikon (Japanese radish)
100g Carrot
4 Dried shiitake mushrooms (reconstituted with 300ml water – reserve the soaking liquid)
200g Konnyaku (jelly made from konnyaku yam root)
250g Chicken leg (+ 1 tbsp sake for prep)
Note: For a meat-free option, use Koya-dofu (freeze-dried tofu).
40g Green beans

Seasoning:
2 tbsp Sake
1 tbsp Mirin
1 tsp Sugar
1 tbsp Soy sauce (added later in cooking process)
A pinch of Salt (added later in cooking process)
Yuzu peel (thinly sliced, for garnish)

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[Preparation]
Part 1: Preparing the Ingredients

Dried Shiitake: Reconstitute shiitake mushrooms in 300ml water overnight. Once soft, cut them into bite-sized pieces. Keep the soaking liquid.

Burdock Root: Scrub clean, cut into bite-sized irregular pieces, then soak in water for about 10 minutes to remove bitterness. Drain well.

Lotus Root: Peel, cut into bite-sized irregular pieces, then soak in water for about 10 minutes to remove bitterness. Drain well.

Daikon & Carrot: Peel and cut into bite-sized irregular pieces.

Green Beans: Cut into 3cm pieces. Boil in salted water for about 1 minute, then drain and cool immediately in ice water.

Konnyaku: Cut into bite-sized pieces. Boil in water for about 1 minute, then drain.

Chicken: Remove excess fat and cut into bite-sized pieces. Marinate in 1 tbsp sake. Boil in water for about 1 minute, then drain.

Part 2: Stir-Frying & Simmering

Heat oil in a pot and stir-fry the burdock root.

Add daikon, carrots, and lotus root, and continue to stir-fry.

Add chicken, konnyaku, and shiitake mushrooms, and stir-fry until well combined.

Pour in the reserved shiitake soaking liquid and simmer for about 5 minutes.

Add sake, mirin, and sugar, then continue to simmer for about 15 minutes.

Just before turning off the heat, stir in soy sauce and salt.

Add the green beans, then turn off the heat.

Serve the Chikuzen-ni in a bowl and garnish with thinly sliced yuzu peel if desired.

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#筑前煮
#和食レシピ
#根菜レシピ