Recipe of Any-night-of-the-week Iridori - braised chicken and vegetable - Japanese

Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Iridori - braised chicken and vegetable - Japanese. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Iridori - braised chicken and vegetable - Japanese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Iridori - braised chicken and vegetable - Japanese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 recipe, we have to prepare a few components. You can have Iridori - braised chicken and vegetable - Japanese using 11 ingredients and 5 steps. Here is how you can achieve it.

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 Make ready to make Iridori - braised chicken and vegetable - Japanese:

1. 300-400 g chicken thigh fillet
2. 1 large carrot
3. 300-400 g lotus root (fresh or frozen)
4. 6 dried shiitake mushroom (can use fresh)
5. 1 burdock (optional)
6. 1 konjac (optional)
7. 15-20 manget tout or green beans
8. 2.5-3 tbsp soy sauce
9. 1 tbsp sake
10. 2 tbsp mirin
11. 1 tsp sugar

Steps to make to make Iridori - braised chicken and vegetable - Japanese

1. Soak the dried shiitake in a bowl of water. Mix soy sauce, sake, mirin and sugar well, in a small bowl*
2. 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.
3. Heat a tbsp of cooking oil in sauce pan or a shallow pot and saute the chicken, carrot, lotus root and shiitake.
4. 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.
5. Serve in a bowl and sprinkle the mange tout/green beans on top.

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