Chikuzenni (Japanese Simmered Chicken and Vegetables)

Name: Chikuzenni (Japanese Simmered Chicken and Vegetables)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 3 dried shiitake mushrooms (soaking liquid needs to be kept); 200 ml cold water; 300 g boneless chicken thigh (skin-on, cut into large bite-size pieces); 100 g burdock root (gobo) (scrubbed with a brush, not peeled, roughly cut); 100 g lotus root (renkon) (halved lengthwise, then roughly cut); 100 g carrot (roughly cut); 200 g konjac (konnyaku) (torn into bite-size pieces with a spoon); 1 tbsp cooking oil (neutral oil, plus a little more if the pan runs dry); 350 ml dashi stock (the shiitake soaking liquid counts toward this measure); 2 tsp light brown sugar (or regular sugar); 4 tbsp sake; 3 tbsp Japanese soy sauce (koikuchi shoyu); 3 tbsp mirin; 10 snow peas (strings pulled); 1½ tbsp Japanese soy sauce (koikuchi shoyu); 2 tbsp mirin; toasted sesame oil (to taste)

Instructions

Prep:15minCook:30min

Chikuzenni is Fukuoka's one pot simmer of chicken and root vegetables, browned in a single pan and simmered until the broth reduces to a sweet-savory glaze. It's festive enough for a New Year table, but easy enough for a week night and tastes even better the next day.

Updated at: Fri, 14 Aug 2026 08:38:34 GMT