food

Japanese recipe adventures: Stewed chicken and lotus root

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By Kirsty Kawano

After two decades or so of living in Japan, and about half of that spent cooking for a family of four, this chicken and lotus root recipe has become my ultimate favorite. It’s quick, tasty, and foolproof. Satisfying and simple—this is Japanese comfort food.

This dish is an excellent introduction to cooking with renkon (lotus root), which is in season from August through the fall.

It has a crunchy texture and a delicate flavor, and the way it blends with the chicken broth is what makes this recipe so good. Add some sake and salt to taste, and that’s it.

But since it might be your first time making this, let me give you a little more guidance on this seasonal classic.

Ingredients

  • Japanese-recipe-Adventure-Chicken-and-Lotus-Root-2048x1536.jpg

Lotus root about 300 grams (3 pieces)

  • Chicken thighs about 400 grams
  • Cooking sake or regular sake 1/4 of a cup (50 ml)
  • Salt about 1/3 of a teaspoon

Make sure to choose renkon that looks fresh and firm with smooth, unblemished skin. Old renkon will have rust-colored discoloration. 

You can use either cooking sake, as I have, or regular drinking sake. Try to use good salt with a richer flavor as opposed to cheap table salt. I used Namahage Hanto sea salt (男鹿半島の塩) from Akita Prefecture—it really makes a difference.

This recipe is for four people, but you can change the amounts as you like. Just be sure to use enough sake to line the bottom of your pot.

Directions

Click here to read more.

© GaijinPot

©2024 GPlusMedia Inc.

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