Chikuzenni (Japanese Braised Chicken and Vegetables)
Chicken thigh, carrot and shiitake simmered in a sweet and savoury dashi glaze until tender and shiny.
Made with Dashi stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the sesame oil in a wide, deep pan over a medium high heat. Fry the chicken for 4 minutes until lightly golden.
4 min - 2
Add the carrots, shiitake and bamboo shoots and stir for 2 minutes.
- 3
Pour in your ready made dashi (see the base recipe) with the mirin, tamari and sugar. Bring to the boil.
- 4
Cover with a lid, turn the heat down and simmer for 15 minutes, until the carrot is tender when pierced.
15 min - 5
Remove the lid, add the mangetout and simmer for 5 to 8 minutes more, stirring now and then, until the liquid has reduced to a shiny glaze and the chicken is cooked through with no pink.
7 min - 6
Serve hot with plain rice, spooning over the glaze.
Tips
- Cut the vegetables into chunky, similar sized pieces so they stay firm and do not turn to mush.
- Reduce the liquid with the lid off to get the glossy coating that makes this dish.
- This dish tastes even better the next day, so it is good for meal prep.
Storing and freezing
Keeps 3 days in the fridge, cooled within 1 hour. Reheat until steaming hot all the way through. Freezes for up to 2 months.
Questions
What vegetables are traditional?
Burdock root, lotus root, taro, konnyaku and bamboo shoot are traditional. In the UK, carrot, shiitake and bamboo shoots from a tin make an easy version.
Can I use chicken breast?
Yes, but add it in the last 8 minutes of simmering so it stays tender, or it can become dry.
Is it gluten free?
Yes, made with gluten free tamari, mirin and homemade dashi. Check your mirin label as some contain additives.
More made with dashi stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.