Chikuzen-Ni / Nishime
A traditional Japanese dish that is packed with flavors. Great dish for vegetable lovers.
|1 Tbsp. vegetable oil|
|1 chicken leg, boneless, cut into bite-sized pieces|
|½ konnyaku, cut into bite-sized pieces|
|1 medium bamboo shoot, boiled, cut into bite-sized pieces|
|½ gobo (burdock), peeled, sliced diagonally into bite-sized piesces|
|6 inch long renkon (lotus root), peeled, sliced|
|1 medium carrot, peeled, cut into bite-sized pieces|
|8 small satoimo (taro), cut in half|
|3 dried shiitake mushrooms, softened in water, stems trimmed, sliced in half|
|2/5 cup Yamasa Tsuyu|
|1 1/3 cups water|
- In a large pot, heat vegetable oil at medium high heat. Add chicken and stair-fry until partially cooked.
- Add all vegetable and stir-fry for 1 minute.
- Add Yamasa Tsuyu and water. Bring to boil. Poach all the above ingredients and simmer for 15-20 minutes at low heat until vegetables are fully cooked.
- Increase to medium high heat and simmer until broth becomes ¼ of its original amount.
- Serve in medium bowl.
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remains the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.