Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, my mom's simmered chicken and konnyaku. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

My Mom's Simmered Chicken and Konnyaku is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. My Mom's Simmered Chicken and Konnyaku is something which I’ve loved my whole life. They are nice and they look wonderful.

My mom used to make it quite regularly because it was my family's favorite type of simmered dishes. Typically chicken and root vegetables are sautéd in oil first, then they are simmered in umami-rich dashi broth and seasonings until ingredients are tender and all the flavors are absorbed. Konnyaku is as close to zero-calorie food you'll find—the majority of the gelatinous block is water, solidified with the addition of pulverized konnyaku powder and sometimes seaweed powder.

To begin with this particular recipe, we must first prepare a few ingredients. You can have my mom's simmered chicken and konnyaku using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make My Mom's Simmered Chicken and Konnyaku:

1. Get 1 thigh Chicken thigh
2. Make ready 1/2 Konnyaku
3. Take 1 small Carrot
4. Make ready 100 grams Boiled soy beans
5. Make ready 300 ml Dashi stock
6. Get 2 tbsp ★Mirin
7. Prepare 1 tbsp ★Sugar
8. Get 1 tbsp ★Sake
9. Make ready 1 dash, (to taste) Sesame oil
10. Make ready 1 tbsp to 2 tbsp Soy sauce

My Mom's Simmered Chicken and Konnyaku Recipe by cookpad.japan. Great recipe for My Mom's Simmered Chicken and Konnyaku. This is a recipe I learned from my mother. Chikuzenni (Simmered Chicken and Vegetables)RecipeTin Japan.

Instructions to make My Mom's Simmered Chicken and Konnyaku:

1. Cut the chicken into bite-sized pieces, parboil the konnyaku and cut it with a spoon, and roughly chop the carrot into chunks.
2. Pour a bit of sesame oil into the pan, stir-fry the chicken, and once it changes color add the vegetables and konnyaku and stir-fry together.
3. Add the dashi stock, the ★-marked ingredients, and the soy beans, set to low heat and simmer until the sauce is reduced to 1/3 of its original volume.
4. Add the soy sauce, place on small drop-lid that sits right on top of the food (otoshibuta) on and simmer for 10 minutes.

I believe soy beans are very bitter. Do I need to do anything to 'de-bitter' them? We simmer vegetables and chicken (leave it out if you are vegetarian or vegan) in a savory broth until it's all tender and…SO DELICIOUS! Rinse the konnyaku, and score both sides. Using a spoon, cut off bite-size pieces.

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