Japanese Chicken Stew Mizutaki Food

JAPANESE CHICKEN AND ROOT VEGETABLE STEW

Steps:

• In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
• Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
• Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
• Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
• As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
• Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
• Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.

JAPANESE MUM'S CHICKEN

Steps:

• Place all the ingredients in a saucepan over a high heat.
• Bring to the boil, then reduce to a simmer for about 20 minutes.
• Remove any scum that rises to the surface.
• Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
• Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
• NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

JAPANESE CHICKEN STEW (MIZUTAKI)

Steps:

• Rinse chicken bones in hot water. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain. Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily. Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek. Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.