Chikuzenni (Simmered Chicken and Vegetables) 筑前煮

Name: Chikuzenni (Simmered Chicken and Vegetables)
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Japanese
Ingredients: 3-4 chicken thighs (350 g); 2 tsp soy sauce; 2 tsp sake; 1 tbsp potato starch; 1/2 tbsp sesame oil (or neutral oil of choice); 5–6 pieces (30 g) dried shiitake mushrooms (160 g rehydrated), soaked in 1 cup water overnight (reserve soaking water); 1 medium (150-200 g) renkon (lotus root); 1 (100 g) gobo (burdock root); 3-5 satoimo (taro) (200-250 g); 1 large (150 g) carrot; 1/4 piece (100 g) boiled bamboo shoot; 1/2 block (125 g) konnyaku; 8–10 snap peas, ends removed and blanched in salted water; 1 tbsp sesame oil (or neutral oil of choice); 250 ml shiitake soaking water; 250 ml water; 2–4 tbsp (22.5-50 g) sugar (to taste); 6 tbsp (90 ml) sake; 3 tbsp (45 ml) soy sauce; 2 tbsp (30 ml) soy sauce; 2 tbsp (30 ml) mirin

Chikuzenni is a comforting Japanese simmered dish with tender chicken, root vegetables, and a savory broth. While it’s traditionally part of osechi ryori for New Year’s, it’s just as perfect for an everyday meal. This simple yet flavorful dish is ideal for cozy dinners any time of the year.

What is Chikuzenni?
Dishes Similar to Chikuzenni
Ingredients for Chikuzenni
How to Make Simmered Chicken and Vegetables

How to Cut Decorative Ingredients for Chikuzenni

Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftover Chikuzenni
Recipe FAQ
Chikuzenni (Simmered Chicken and Vegetables) Recipe

Chikuzenni, like other simmered dishes such as nikujaga, oden, and buri daikon, was a regular feature on winter menus in Japan. These comforting dishes, made with chicken and seasonal vegetables, provided warmth and nourishment during the cold months. The slow simmering process enhances the flavors, making them the perfect satisfying meals for chilly weather.

What is Chikuzenni?

Chikuzenni (筑前煮) is a hearty Japanese dish made with chicken and a variety of root vegetables like lotus root, bamboo shoots, and burdock. The ingredients are first stir fried in oil and then simmered in a rich, umami-packed broth, often using the soaking water from dried shiitake mushrooms. It’s a comforting dish with a perfect balance of savory, sweet, and earthy flavors. While it’s often eaten during New Year’s celebrations as part of Osechi Ryori, a traditional Japanese New Year’s feast, it’s a great everyday dish too—easy to make and full of flavor.

Dishes Similar to Chikuzenni

If you’re familiar with Chikuzenni, you might also come across a few other similar dishes that feature simmered ingredients:

Nishime: This dish is a bit like Chikuzenni, but with a key difference: the vegetables are simmered separately to get each one just right. Nishime usually uses a dashi base for seasoning, although some versions go for a sweeter flavor with soy sauce and sugar. It’s a comforting, homey dish, often considered a “mother’s taste.”
Gameni: A dish from Fukuoka, Gameni shares many similarities with Chikuzenni, especially with its chicken and vegetable combo. The main difference is that Gameni often uses chicken on the bone and is simmered in a sweet, spicy sauce. Some say the name comes from a regional dialect, and it was originally made with turtle meat.
Umani: Umani refers to dishes that bring out the deep umami flavor through simmering. It’s pretty similar to Chikuzenni, but often includes pork or chicken along with vegetables. Some regions mix it up with different seasonings, but all versions highlight that savory, sweet taste.

Ingredients for Chikuzenni

Here is everything you’ll need to make this simmered chicken and vegetables dish:

Chicken thighs
Dried shiitake mushrooms
Carrot
Bamboo shoots
Burdock root (gobo)
Lotus root (renkon)
Satoimo (small taro)
Konnyaku
Snow peas
Seasonings: Sugar, sake, soy sauce, mirin

How to Make Simmered Chicken and Vegetables

Here’s step-by-step rundown on how to make chikuzenni:

Prepare vegetables (1-8): Cut and slice vegetables. Use the rangiri technique, which increases the surface area for better flavor absorption. For osechi ryori, try decorative cuts (see below). Soak lotus root, burdock root and satoimo in vinegar water to prevent discolouration.
Cut konnyaku (9): Use a spoon to scoop bite size pieces or turn them into twisted knots or ribbons (see below).
For the Chicken (9-10): Slice into larger bite size pieces and season with sake and soy sauce. Toss in potato starch and then cook in a pan with oil until the outside is no longer pink. Transfer to a plate.
Cook vegetables (11): Add your root vegetables and stir-fry to coat them in the oil.
Simmer (12-15): Add the soaking water from dried shiitake mushrooms, soy sauce, and mirin. Add the chicken back and bring to a simmer. Remove any scum. Cover with a otoshibuta (drop lid) and cover with a lid. Uncover and continue to simmer until reduced.
Chill (16-17): completely to allow the flavours to meld. In the meantime, blanch snow peas and flower carrots if using.
Finish cookig (18): Reheat and add mirin and soy sauce to make it glossy.

How to Cut Decorative Ingredients for Chikuzenni

Adding decorative ingredients like carrot flowers, lotus root slices, and konnyaku ribbons can elevate your Chikuzenni, making it perfect for festive occasions like Japanese New Year’s. Here’s how to prepare each:

Carrot Flowers: Slice carrots into even rounds, about 1.5 cm thick. Use a flower-shaped cookie cutter to press out flower-shaped slices. You can keep it as is but to take it further to make it popout. To give the flowers a 3D appearance, make a deeper cut (about 0.5 cm) around the edges of each flower and a shallower cut toward the center by keeping the knife angled. Angle the knife and diagonally cut toward each incision. The key is to start with a thin cut and then cut a little thicker ad you get closer to the incision. This video is a great visual on how to make carrot flowers.
Lotus Root: Cut the lotus root into 1 cm even rounds to showcase its natural floral pattern. Make a shallow vertical groove between the holes, cutting a triangle vertically, and then trim the corners of the groove to make a flower shape. Here’s a video visual on how to make lotus root flowers.
Konnyaku Ribbons: Slice the konnyaku into strips, about 0.75 cm wide. Place the konnyaku flat and then make an incision slightly larger than 1/3 of the length. Take the bottom of the konnyaku and loop it through the hole and pull it through the other side. Here is a visual video on how to make konnyaku ribbons.

Lisa’s Recipe Tips

Pre-cooking Vegetables: Pre-microwaving or par boiling harder vegetables before frying can help them cook evenly.
Add Seasonings in Two Stages: For a glossy, visually appealing dish, add seasonings in two stages. First, when simmering the ingredients to season them, then again when finishing the dish for a shiny, flavorful glaze. Adding soy sauce in two stages prevents the dish from becoming too dark, and mirin in the second stage gives a beautiful shine.
Let it Cool for Better Flavor: Don’t cook ingredients for too long to allow the flavor to soak in. The real flavor infusion happens when the dish cools. After cooking, turn off the heat and let the ingredients cool in ice water. This helps the dish achieve a richer taste, similar to one that’s been sitting overnight.
Use a Frying Pan, Not a Pot: Since Chikuzenni involves stir-frying ingredients before simmering, it’s easier to use a deep frying pan instead of a pot. A frying pan with a non-stick coating is recommended, as it prevents sticking and makes the cooking process smoother.
Soak Dried Shiitake Mushrooms for Maximum Umami: Soak dried shiitake mushrooms the day before to bring out their rich umami flavor. Chikuzenni doesn’t use dashi stock, so the soaking water from the shiitake mushrooms is key to the dish’s flavor.
Prepare Bamboo Shoots Correctly: Bamboo shoots have varying hardness depending on the part. The base is firmer, so it should be cut into smaller pieces, while the tip is softer and can be cut into slightly larger pieces. Boiling the bamboo shoots briefly before using them helps remove excess water and bitterness, allowing the flavor to penetrate better.
Tear Konnyaku for Better Texture: When preparing konnyaku, tearing it into bite-sized pieces with a spoon, rather than cutting it, allows for better flavor absorption. The torn edges also help the konnyaku absorb seasonings more effectively.
Don’t Over Season: Taste and adjust the seasonings to your liking. Depending on how much vegetables you use, you may want to decrease or increase the seasonings. If making ahead of time or large batches to have leftovers, I recommend under seasoning it just a bit because it will get more flavourful as it rests.

Serving Suggestions

Chikuzenni is not only a great everyday dish but also a traditional part of Osechi Ryori, the elaborate Japanese New Year’s feast. Serve it alongside other Osechi dishes, or enjoy it as a flavorful and comforting side with rice and miso soup. It’s perfect for any time you’re craving something hearty and satisfying!

How to Store Leftover Chikuzenni

Chikuzenni keeps well in the fridge for 3 to 4 days, making it a great make-ahead dish. After you’ve completed cooking and allowed the flavors to come together, store it in an airtight container in the fridge. Be sure to keep snow peas separate if you’re adding them, as they can lose their vibrant color.

Recipe FAQ

Can I use fresh shiitake mushrooms instead of dried?

While fresh mushrooms are fine, dried shiitake mushrooms bring a deeper umami flavor to the broth, making them the better choice for Chikuzenni. Additionally, I recommend to substitute the shiitake soaking liquid for dashi broth.

Can I add other vegetables?

Yes! While traditional Chikuzenni includes specific vegetables like lotus root and burdock, feel free to experiment with other root vegetables or greens like daikon radish, potatoes or Japanese sweet potatoes.

Can I make this ahead of time?

Yes! Chikuzenni actually tastes even better the next day, once the flavors have had time to meld together. Just make sure to cool it down properly before storing.

Can I make this vegan or vegetarian?

Yes, simply omit the chicken. You can substitute with plant based chicken or tofu as well.

Enjoy!! If you make this Chikuzenni recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!