Name: Chicken vegetable stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 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)

Chicken vegetable stew

Print Recipe

Prep Time: 15 minutes
Cook Time: 90 minutes
Total Time: 105 minutes
Yield: 4 1x
Category: Stew, Main
Cuisine: Japanese, Poultry

Ingredients

Scale

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)

Instructions

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.

Nutrition

Calories: 484
Saturated Fat: 1

Find it online: https://pickledplum.com/japanese-chicken-vegetable-stew/