Simple Way to Make Favorite Iridori - braised chicken and vegetable - Japanese
Hey everyone, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Award-winning Iridori - braised chicken and vegetable - Japanese. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Iridori - braised chicken and vegetable - Japanese is 4 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Iridori - braised chicken and vegetable - Japanese estimated approx 25 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Iridori - braised chicken and vegetable - Japanese using 11 ingredients and 5 steps. Here is how you cook that.
A hearty Japanese classic, popular for all ages! The Sweet soy sauce flavor matches very well with a bowl of rice.
#japanese #chicken #vegetables #soysauce
Ingredients and spices that need to be Prepare to make Iridori - braised chicken and vegetable - Japanese:
- 300-400 g chicken thigh fillet
- 1 large carrot
- 300-400 g lotus root (fresh or frozen)
- 6 dried shiitake mushroom (can use fresh)
- 1 burdock (optional)
- 1 konjac (optional)
- 15-20 manget tout or green beans
- 2.5-3 tbsp soy sauce
- 1 tbsp sake
- 2 tbsp mirin
- 1 tsp sugar
Steps to make Iridori - braised chicken and vegetable - Japanese
- Soak the dried shiitake in a bowl of water. Mix soy sauce, sake, mirin and sugar well, in a small bowl*
- Cut chicken, carrot and lotus root in to bite size. Dip the lotus root in a bowl of water, then drain. Cut the shiitake in halves. Peel and slice the burdock, soak in water for a while, then drain. Blanch the konjac and cut into bite size. Briefly blanch the mange tout/green beans, slice thinly, diagonally and set it aside.
- Heat a tbsp of cooking oil in sauce pan or a shallow pot and saute the chicken, carrot, lotus root and shiitake.
- Leave 1 tbsp of the mixed sauces* to use later. Add 200ml of water and the rest of the sauces* to the pan. Place a lid and cook, occasionally mixing the ingredients, until the vegetables are done. Add the tbsp of sauces* at the end, mix well and remove from heat.
- Serve in a bowl and sprinkle the mange tout/green beans on top.
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