This is a recipe I found in a Harumi Kurihara book. Basically, it's simmered vegetables with a sort of Japanese stock. Some of the ingredients may be hard to find, so I'm sure you can substitute for something else.
Recipe posted by dacrag
Chikuzenni
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Ingredients
Switch to Cup Measures- 250 grams chicken thigh fillets
- 1 burdock
- 1 medium carrot
- 1 handful bamboo shoots (boiled)
- 1 lotus root
- 1 packet konnyaku
- 4 dried shitake mushrooms
- 8 snow peas
- 2 tablespoons vegetable oil
- 200 ml dashi stock
- 5 tablespoons sugar
- 2 tablespoons mirin
- 5 tablespoons soy sauce
Method
- Cut the chicken into small pieaces.
- Peel and cut the carrot, burdock, bamboo shoot, lotus root diagonally into about 2cm-thick pieces. Soak the burdock and lotus root in water and drain.
- Blanch the konnyaku and drain, then tear into small pieces.
- Soak the dried shiitake mushrooms, then slice into 4 pieces.
- Fry the chicken in a deep frying pan, then add the carrots, burdock, shiitake mushrooms, bamboo shoot, lotus root, and konnyaku.
- Add the sugar, mirin, soy sauce, and dashi. Allow it to come to a boil, then skim the surface and put a lid on. Simmer this for about 15 minutes.
- Serve in a bowl, and add some blanched snow peas for garnish.
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