Quick Chikuzen-ni Simmered Chicken and Vegetables
Soy sauce has a 16-19% salt content. Be careful not to use too much.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving
Ingredients (Serves 1)
- 1 lotus root (small) (70 g)
- 1/5 carrot (20 g)
- 2 fresh shiitake mushrooms
- 1 green bean
- 2 chicken tenderloins (130 g)
- 2 tbsp sake
- 1 tbsp soy sauce
- 2 tsp mirin
- 1/2 tbsp sugar
- 1 tsp vegetable oil
Peel the lotus root and carrot and cut in half along their lengths, then cut into thin slices. Place the sliced lotus root into water, then strain. Cut off the hard tips of the shiitake mushroom stems, then tear into easy-to-eat pieces. Remove the tough fibers along the length of the green bean, then cut diagonally into thin slices. Remove the tendons from the chicken tenderloins, then cut into bite-sized pieces.
Oil a frying pan with the vegetable oil and preheat it over medium heat, then add the lotus root, carrot, shiitake mushroom, and chicken and stir-fry.
When the vegetables have become tender, add [A] and continue stirring as most of the liquid cooks down and coats the ingredients, then add the green bean and stir-fry to mix in.