Iridori – braised chicken and vegetable – Japanese

Recipe of Ultimate Iridori – braised chicken and vegetable – Japanese

Iridori - braised chicken and vegetable - Japanese

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Many issues can kind of affect the style high quality of Iridori – braised chicken and vegetable – Japanese, ranging from the type of ingredients, then the number of fresh components, to how to make and serve it. Don’t worry about preparing scrumptious Iridori – braised chicken and vegetable – Japanese at dwelling, as a result of as long as the tricks, this dish can be a particular deal with.

The number of servings that may be served to make Iridori – braised chicken and vegetable – Japanese is 4 person. So be sure that this portion is enough to serve for yourself and the one you love family.

Oh yes, simply to add, the time wanted to cook Iridori – braised chicken and vegetable – Japanese is estimated to be around 25 minutes.

So, this time, let’s try it, let’s differ Iridori – braised chicken and vegetable – Japanese ourselves at residence. Staying with easy elements, this dish can present advantages in helping to keep up the well being of our our bodies. You may make Iridori – braised chicken and vegetable – Japanese utilizing 11 material sort and 5 manufacturing steps. This is learn how to make the dish.

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 must be Take 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

Instructions 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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