THENGREDIENTS X 4:
300 g chicken legs
4-5 dried shitake mushrooms
1 stick of Konnyaku (in Asian emporiums, like other ingredients)
250 g lotus root
1-2 medium carrots
4-5 medium taro roots (Asian potato-like tuber)
5-6 jackdaws
50-80ml awase-joku
extra virgin olive oil
salt
300 ml of water
Vegetable and chicken stew. Recipe and photos taken from “Japan at home” by Il Cucchiaio d’Argento (Editoriale Domus).
Method
Wash the dried shiitake mushrooms and place them in a bowl with 300ml of water. Leave them to soak overnight in the fridge. Drain and cut into 2-3 pieces and set aside the water after filtering it. Peel the lotus roots and carrotscut them into pieces of 1.5 cm diagonally and soak them in water for a few minutes.
Peel the taro roots, cut them into 1.5 cm pieces, place them in a pot with water and bring to a boil. Once it reaches a boil, cook for 3-4 minutes. With a teaspoon take the konnyaku into pieces of about 1.5 cm, salt them lightly and let them rest for 5 minutes. Put in a pot with boiling water and boil for 2-3 minutes.
Cut the chicken meat into 2-3 cm pieces. Wash and clean the snow peas. Blanch them in water and cut them into sticks thicker than a julienne. Heat the oil in a large saucepan and add the chicken. When it is lightly browned, add the lotus roots, carrots, taro roots, konnyaku and shiitake mushrooms in this order and sauté for a few minutes.
Add the mushroom soaking water and awase-joyu sauce and cook over medium heat with a lid placed directly on the ingredients. Arrange the stew on plates, garnish with snow peas and serve.
“Japan at home” (The Silver Spoon).
Sushi or yakitori?
You come out of a Japanese restaurant, how many times have we set out to prepare this or that dish? With an assist de Japan at home (Il Cucchiaio d’Argento), mine of gold recipes, will be a success.
The décor idea
“Chikuzenni”, this is the name of this traditional Japanese dish that fully meets the taste of us Mediterranean. Serve it with some regard to the Japanese mise en place. Sober wabi sabi style, raku ceramic, cutlery only if you really don’t know how to do with chopsticks.
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