Gomoku-ni (Iridori) - Chicken and Vegetables in Soy and Dashi Broth
Discover an enticing mix of chicken and vegetables in this Japanese dish. The colorful medley offers an exciting blend of textures and flavors to satisfy even the most discerning palate.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 450 gram boneless skinless chicken thigh/breast
- 300 lotus root
- 300 gram carrot
- 500 gram daikon
- 1 block (200 gram) konnyaku
- 200 gram fresh shiitake
- 2 tablespoon oil
- 1/4 cup mirin
- 2 tablespoon soy sauce
- 2 tablespoon sugar
- 800 ml dashi stock (or 800 ml water + 1 1/2 tablespoon dashi stock granules)
- 3 tablespoon soy sauce
- 4 tablespoon sake
- 6 tablespoon sugar
Instructions
- 1
Cut ingredients: Cut chicken into 4 cm cubes. Peel lotus root, carrot, daikon, and cut them into 4 cm rounds. Cut lotus root rounds and daikon rounds into 2-4 wedges. Cut konnyaku into 1-inch sections, and optionally shape each piece into a tazuna (Note 1). Remove stems from the mushrooms and cut the caps into halves.
- 2
Simmer lotus root: Simmer lotus root in a pot of water for 30 minutes, drain, and set aside.
- 3
Boil daikon dan konnyaku: Boil daikon for 3 minutes, drain and set aside. Boil konnyaku for 3 minutes, drain, and set aside.
- 4
Sauté chicken: Heat a tablespoon of oil in a frying pan over medium-high heat. Sauté chicken with chicken sauce for 2 minutes or until the chicken is no longer pale. Set aside.
- 5
Sauté vegetables: Heat a tablespoon of oil over medium-high heat in a pot. Sauté lotus root, daikon, konnyaku, and shiitake for 2 minutes.
- 6
Cook broth: Add broth sauce ingredients and cook until boiling. Add chicken, reduce the heat to a simmer, and cook for 10 minutes.
- 7
Add carrot: Add carrot, and simmer for another 10 minutes.
- 8
Add mirin: Add mirin once all the vegetables are soft and tender. Continue cooking for another 5 minutes. Adjust seasoning as needed.