Easy Chicken Nishime
This super tasty local favorite is a traditional Japanese one-pot vegetable stew prepared with chicken in a shoyu-dashi broth. Chef Keoni's Easy Chicken Nishime is the perfect weeknight dinner or addition to your holiday spread.
Ingredients
- 2 tablespoons Vegetable oil
- 4 Boneless, skin-on chicken thighs, sliced
- 2 cups Dashi instant or chicken stock
- 1/2 cup Shoyu
- 1/2 cup Mirin
- 1/4 cup Sugar
- 1/4 cup Sake (optional)
- 1 16 oz. bag Frozen wafu yasai mix (Japanese frozen mixed vegetables)
- 1 piece Konnyaku, sliced
- 1 piece Aburaage (Fried tofu pouch), sliced
- 2 pieces Dried kombu, cut or knotted
- 1/2 cup Green onions, sliced
Instructions
- Slice the chicken into 1-inch pieces. Skinless chicken thighs can also be used in this recipe.
- In a large pot, heat the vegetable oil over medium high heat.
- Place chicken pieces skin-side down in the hot pot and cook for about 3 minutes until the skin is crispy and golden brown. Flip the chicken and cook for another 3-5 minutes to brown the other side. Note: brown chicken in a single layer in the pot. If necessary, brown chicken in multiple batches.
- Pour in the dashi, shoyu, mirin, sugar, sake (if using). Stir to combine ingredients together.
- Bring to a boil and reduce to a simmer. Continue to cook and skim the surface for impurities for 15 minutes.
- Add the frozen Wafu Yasai Mix, konnyaku, sliced into ½ inch pieces (if using), aburaage, sliced into strips, and kombu to the same pot. Rehydrate the kombu in water then cut into 2 inch pieces or tie them into knots.
- Cook for another 15 minutes and adjust seasoning with extra shoyu or dashi as needed.
- Add in the sliced green onions. Serve with hot rice.
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