Japanese New Year Chicken and Vegetable Stew Recipe Video
Osechi-Ryori is traditional Japanese New Year's food eaten during the first three days of the New Year. Each dishes that make up Osechi-Ryori has a special meaning celebrating the New Year (such as good health, fertility, good harvest, happiness, long life, etc...) and those dishes can last for a couple of days in the refrigerator or at cool room temperature in winter. Usually, they are served in jyubako (three-tiered bento boxes). In the first tier, we serve colorful festive dishes such as shrimp, black beans, sweet chestnuts, etc... In the second tier we serve sunomono (pickled dishes) and yakimono (grilled dishes). And in the third tier, we serve nimono (simmered dish) called Nishime (simmered Japanese vegetables). Traditionally, we spend few days to prepare Osechi but I always spend few hours to complete mine. I use ready-made dishes for sweet dishes since my darling doesn't eat a lot and cook the non-sweet ones at home.
So, this is my darling's favorite Nishime recipe for the third tier :) I use frozen Japanese vegetables to save time and money. For the seasoning, I used Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) which is tasty and convenient. I'm sure it is available overseas at Asian grocery stores.With just a little extra effort decoratively cutting vegetables, it become gorgeous, so try to make it fancy ;)
Directions
GETTING READY
1. Thinly slice or cut konjac in fancy shape and boil 2-3 minutes in order to skim the scum.
2. Cut chicken thigh into bite-sized pieces, parboil (to remove the scum and fat), drain, and set aside.
3. Separate frozen vegetables and keep frozen until just before you use.
MAKING
4. In a large deep pot, put konjac, chicken and mushrooms, cover with water above the layer of ingredients, bring to boil, add soy sauce, mirin, sake and sugar.
5. Cover with otoshi buta (drop-lid - you can use aluminum foil) and cook over low heat for 20 minutes.
6. Add lotus root, bamboo shoot, burdock root, and simmer uncovered for 15 minutes.
7. Wash yurine and separate into pieces. In a small pot, bring water to boil, cook yurine pieces for a minute, quickly rinse with cold water, and drain.
8. In a medium pan, bring water and concentrated Yamasa's Konbu Tsuyu to a boil. Add the yurine pieces and cook for 3 minutes.
9. In another medium pot, bring water and concentrated Yamasa's Konbu Tsuyu to a boil, add taro potato and cook for 5 minutes. Add decorative cut carrots and cook for 5 minutes. Add green beans and cook for 2 minutes.
SERVING
8. In the third tier, nicely arrange vegetables and drain excess liquid.
NOTE: not going to use carrot and shiitake if you prepare decorative cut ones.
1. Thinly slice or cut konjac in fancy shape and boil 2-3 minutes in order to skim the scum.
2. Cut chicken thigh into bite-sized pieces, parboil (to remove the scum and fat), drain, and set aside.
3. Separate frozen vegetables and keep frozen until just before you use.
MAKING
4. In a large deep pot, put konjac, chicken and mushrooms, cover with water above the layer of ingredients, bring to boil, add soy sauce, mirin, sake and sugar.
5. Cover with otoshi buta (drop-lid - you can use aluminum foil) and cook over low heat for 20 minutes.
6. Add lotus root, bamboo shoot, burdock root, and simmer uncovered for 15 minutes.
7. Wash yurine and separate into pieces. In a small pot, bring water to boil, cook yurine pieces for a minute, quickly rinse with cold water, and drain.
8. In a medium pan, bring water and concentrated Yamasa's Konbu Tsuyu to a boil. Add the yurine pieces and cook for 3 minutes.
9. In another medium pot, bring water and concentrated Yamasa's Konbu Tsuyu to a boil, add taro potato and cook for 5 minutes. Add decorative cut carrots and cook for 5 minutes. Add green beans and cook for 2 minutes.
SERVING
8. In the third tier, nicely arrange vegetables and drain excess liquid.
NOTE: not going to use carrot and shiitake if you prepare decorative cut ones.
Editors Review
Nishime, a humble Japanese Vegetable Stew, is a New Years staple for many Japanese households in Hawaii. There are probably many different versions of this recipe but here is one tutorial that is easy to follow and make, for someone who is making this traditional stew for the first time. Many of the ingredients can be bought already cut, sliced, or otherwise prepared. But for some reason the Nishime made with pre-made ingredients doesn't taste the same. It probably lacks the saltiness from the sweat of laboChef
