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Chikuzen-ni Made in a Jiffy with a Pressure Cooker
Chikuzen-ni Made in a Jiffy with a Pressure Cooker

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We hope you got insight from reading it, now let’s go back to chikuzen-ni made in a jiffy with a pressure cooker recipe. You can cook chikuzen-ni made in a jiffy with a pressure cooker using 15 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Chikuzen-ni Made in a Jiffy with a Pressure Cooker:
  1. Take 1 thigh Chicken thigh
  2. Use 1 tbsp ◎ Soy sauce
  3. Provide 1 tbsp ◎ Mirin
  4. Prepare 4 Dried shiitake mushrooms
  5. Take 1 Carrot
  6. Provide 1/2 Burdock root
  7. You need 1 section Lotus root
  8. Provide 1/2 Konnyaku
  9. Take 4 Green beans (or snow peas)
  10. Get 6 to 8 Frozen taro root
  11. Take 100 ml ★ Dashi stock
  12. Prepare 3 tbsp ★ Cooking sake
  13. Provide 2 tbsp ★ Sugar
  14. Provide 1 tbsp ★ Mirin
  15. Prepare 2 tbsp ★ Soy sauce
Instructions to make Chikuzen-ni Made in a Jiffy with a Pressure Cooker:
  1. 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.
  2. Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning.
  3. 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.
  4. 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.
  5. 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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