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If you are having difficulty lately in the kitchen when it comes to getting your cuisine just right, you are not the only one. Many people have natural cooking skill however not quite enough expertise to prepare with excellence. This No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics recipe is a good start, easy to prepare and delicious.

You need to prepare thigh Chicken thigh.
You need to prepare Burdock root.
Use section Lotus root.
You need Satoimo (taro).
Use Carrot.
You need to prepare Konnyaku.
You need to prepare Dried Shiitake Mushrooms (small).
You need Cooked bamboo shoots in brine.
Prepare Snow peas.
Prepare ○Dashi stock.
You need to prepare Water used to reconstitute the shiitake.
You need ☆Sake.
Provide ☆Sugar.
You need to prepare ☆Mirin.
Use ☆Soy sauce.
Use ☆Dashi soy sauce (soy sauce premixed with dashi).
Provide ☆ Usukuchi soy sauce.
You need Vegetable oil.

Short Tips:

- When you are going to the store, do not always have a large shopping list which can limit you to just getting certain products. See what you such as as well as what you are in the mood for and acquisition based on that. This will provide you the spontaneity to prepare whatever you pick.

Cut the chicken into bite-sized pieces and peel the taro. Shave off the burdock skin with the back of your knife and then cut into chunks about 5 cm long..
Peel the lotus root and the carrot, then cut into pieces 8 mm thick (It will be prettier if you use decorative cuts on the lotus root and cut out the carrots using a flower mold). Rope-twist the konnyaku. You can do this by first slicing the konnyaku into slices that are 8 mm thick, and then cutting a slit down the middle of each piece. Insert one end of the piece into the slit and pull to get a twisted konnyaku..
Wash the bamboo shoot and cut into bite-sized pieces. Reconstitute the shiitake with 1 cup of warm water. Remove the veins from the snow peas, then blanch them in salt water..
Parboiling - Boil the burdock for about 10 minutes in plenty of water. Then add the lotus root and the bamboo shoot and boil for another 5 minutes. Skim off the scum occasionally..
In a separate pot, parboil the konnyaku in boiling water. Marinate the chicken in 1 tablespoon sake and 1 tablespoon soy sauce (both not listed)..
Heat some oil in a pot, then cook the chicken pieces skin-side down first..
Add all of the prepared ingredients (except the snow peas) into the pot, then add the dashi and the shiitake water and let it come to a simmer. Cover with a small lid that sits right on top of the food (called an otoshibuta or a drop lid; you can make one with aluminum foil) and simmer for about 15 minutes..
Add the ☆ seasonings and simmer some more. When you can easily stick a skewer through the taro, turn off the heat. Serve in a bowl, sprinkle on the snow peas, and you are done!.

Take these No Mess-Ups! Chikuzen-Ni/Onishime (Japanese Stew) - Perfect For New Years and Picnics recipe suggestions and also use them and also perhaps even experiment while you go to it. The kitchen is an excellent place to try new points with the best help.

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