Chikuzen Ni (Chicken and Root Vegetables)

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“The dish hails from the northern part of Fukuoka Prefecture on the southern isle of Kyushu, but over the years it has become a national family favorite. This traditional family meal is often served over the New Year’s holidays. Chikuzen Ni is usually cooked on New Year's Eve and consumed on New Year's Day. This allows the flavor to infuse thoroughly. This dish uses at least 5 or more types of vegetables, usually in 5 different colors. Traditionally, the vegetables used are; Satoimo (Taro), Ninjin (Carrot), Renkon (Lotus Roots), dried Shiitake mushroom, Take no Ko (Bamboo shoots), Gobo (Burdock) and Kinusaya (Snow Peas). If you don't have an ingredient, you can simply arrange the recipe with more common and handy ingredients from your local area.”
1hr 45mins

Ingredients Nutrition

  • 23 lb boneless skinless chicken breast
  • 6 dried shiitake mushrooms, soaked in water for 5 to 7 minutes with stem removed and cut into 4 pieces
  • 4 ounces burdock root
  • 4 ounces fresh lotus root
  • 1 large taro root
  • 4 ounces carrots, peeled and cut into 1 1/2 inch long pieces
  • 1 slab Konnyaku, break into pieces by hand after through rinsing (optional)
  • 1 tablespoon oil
  • 3 tablespoons sugar
  • 1 cup dashi
  • 1 teaspoon salt
  • Marinade
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • Sauce
  • 3 tablespoons sake
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 14 tablespoon salt


  1. Cut skinless boneless chicken breast into 1 1/2 inch pieces. In a medium plate, mix marinade and the chicken pieces together, and refrigerate them for at least 1 hour and overnight would be great.
  2. In a large saucepan. heat oil over medium-high until hot. Turn off heat. Add the marinated chicken pieces and briefly stir-fry them with the hot oil. Allow chicken to cook in the oil for about 1 minute, stirring constantly.
  3. Combine the sauce ingredients and then add to saucepan. Return the saucepan to a simmer.and simmer the chicken pieces for 10 minutes, stirring occasionally.
  4. Remove from the saucepan and put the simmered chicken on a medium sized plate and set aside.
  5. Scrub burdock root skin. Cut into 1 1/2 inch long pieces, and immediately submerge in water with a little vinegar added. Burdock will discolor when it is cut and comes into contact with air.
  6. Peel off skin of lotus roots, cut 1/2 inch long pieces, and immediately submerge in the vinegar water along with the burdock.
  7. Peel off skin of taro root. In a medium bowl, place the taro root. Spread 1 teaspoon of salt over the taro root and rub by hand so that taros sticky slime will be removed.
  8. Wash the taro root under running water. Cut them into 1 1/2 inch square pieces. Set them aside.
  9. Boil water in a medium saucepan. Add the burdock and carrot pieces. Boil them and turn off heat before they get tender. Using a strainer, drain hot water off them. Set aside.
  10. Add sugar to the remaining soup in the saucepan. Bring pan back to a simmer so that sugar can dissolve. Stir occasionally.
  11. Add burdock pieces, carrots, taro roots, Shiitake mushrooms and soaking water, Dashi and Konnyaku, if using. Heat over high until soup boils again. Lower heat to medium heat and cook for about 30 minutes or until vegetables get tender. Stir occasionally.
  12. Add the lotus roots and prepared Chicken. Simmer covered until soup is reduced by 1/3.
  13. Serve warm or cold. A stronger taste is expected if refrigerated overnight.

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