Product Used



Chikuzen-Ni / Nishime
(4 Servings)

A traditional Japanese dish that is packed with flavors. Great dish for vegetable lovers.

Servings: 4

Preparation: 10min

Cooking: 30min


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


  1. In a large pot, heat vegetable oil at medium high heat. Add chicken and stair-fry until partially cooked.
  2. Add all vegetable and stir-fry for 1 minute.
  3. 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.
  4. Increase to medium high heat and simmer until broth becomes ¼ of its original amount.
  5. Serve in medium bowl.


We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.