Chicken vegetable stew

konnyaku stew


  • 1/2 pound konnyaku (cut into bite size cubes)
  • 1 pound boneless chicken cutlets (sliced into bite size cubes)
  • 1 pound daikon (peeled and cut into bite size cubes)
  • 1 cup beech mushrooms or other mushrooms
  • 1 large carrot (peeled and cut into bite size pieces)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic (finely chopped)
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 liter kombu dashi
  • 3 tablespoons white miso paste
  • 1/2 cup scallions (chopped)


  1. In a large pot over high heat, add oil, garlic and chicken. Cook for about 5 minutes, until chicken is cooked through. Add carrots, daikon and konnyaku, and stir well. Add dashi broth and bring to boil. Lower heat, cover and simmer for 1 1/2 hour. Add miso and flat leaf parsley, stir well and turn the heat off. Season with ichimi and serve with a side of white rice.


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