Chikuzen Ni

serves4

• 1/3 cake konnyaku(devil's tongue paste)
• 1/3 lb. (150 g) chicken meat (or lean pork)
• 2 oz. (60 g) bamboo shoots
• 1-1/3 oz. (40 g) carrot
• 2-2/3 oz. (80 g) burdock root (gobo)
• 4 dried chinese black mushrooms(shiitake)
• 2 oz.(60 g) lotus root

• 3 c. water
• 1 T. rice vinegar

• 1-1/2 c. dashi

• 1-1/2 T. sugar
• 1 T. mirin (sweet rice wine)

• 2-1/2 T. soy sauce
• 5 string beans

Directions

Cut the konnyaku into slices, and make a slit in the center of each slice (illus.1).
Pull one end through the center(illus.2).
Blanch in boiling water and set aside.
Cut the chicken into chunks. Roll-cut the bamboo shoots and carrots. Shave off slices from the burdock root (illus.3).
Soak the dried mushrooms until soft, and make a large crisscross cut in the center of each. Slice the lotus root and cut along the holes to make the slices into an attractive pattern. Marinate the lotus root together with the burdock root in 3 c. water +1 T. rice vinegar and set aside.

Heat a frying pan and add 1 tablespoon oil. Stir-fry the chicken and othe above ingredients briefly. Add the dashi and bring to a boil. Lower the heat and continue to simmer another 15 minutes or ao. Add 1-1/2 T. sugar,1 T. mirin (sweet rice wine) and cook until the sauce is reduced.Finally, andd the soy sauce and string beans, and cook until the sauce is again reduced. Serve.

The ingredients used in this recipe may be varied to suit individual taste, for example, Chinese cabbage, taro(dasheen), kelp(kombu) Strips tied in knots, wood ears,peas, and so forth can be used.