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We hope you got benefit from reading it, now let’s go back to chikuzen-ni made in a jiffy with a pressure cooker recipe. To make chikuzen-ni made in a jiffy with a pressure cooker you only need 15 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Chikuzen-ni Made in a Jiffy with a Pressure Cooker:
- Use 1 thigh Chicken thigh
- Take 1 tbsp ◎ Soy sauce
- You need 1 tbsp ◎ Mirin
- Use 4 Dried shiitake mushrooms
- Take 1 Carrot
- Get 1/2 Burdock root
- Get 1 section Lotus root
- Prepare 1/2 Konnyaku
- Provide 4 Green beans (or snow peas)
- Take 6 to 8 Frozen taro root
- Prepare 100 ml ★ Dashi stock
- Provide 3 tbsp ★ Cooking sake
- Take 2 tbsp ★ Sugar
- Prepare 1 tbsp ★ Mirin
- You need 2 tbsp ★ Soy sauce
Instructions to make Chikuzen-ni Made in a Jiffy with a Pressure Cooker:
- Put the dried shiitake and water in a heat-resistant dish, wrap in plastic wrap, microwave for 1 minute, then cool. Cut off root end of shiitake, then thinly slice.
- Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning.
- Chop the carrot and konnyaku into bite-sizes. Chop the burdock root and lotus root into bite-sizes, then soak separately in water with vinegar (not listed in ingredients). Parboil the green beans in water with a pinch of salt, then chop in half.
- Put a little vegetable oil in a pressure cooker, heat, add ingredients, then sauté. When evenly coated in oil, add the ★ seasonings, cover with a lid, then heat on high.
- When the pressure gauge rises, reduce to low heat, then cook for 4 minutes. Let the pressure release naturally. When the pressure gauge drops, open the lid, then simmer to your liking. Transfer to a dish, then add the green beans.
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