Japanese dish, Chicken recipes-Piri-Kara Goma Miso Chicken Hot Pot


Here’s another dish used goma & miso seasoning combination. Since it’s still chilly outside, I thought, sharing another hot pot recipe would be suitable…This time I used chicken thigh. But not just throwing into pot and cook with miso soup! I have certain way of making it. Searing meat before stewing can add incredibly lots of fragrance to the soup. Because it comes with miso based soup with white sesame, it can be not just served as a hot pot, also become udon soup! Just simply add some cooked udon into the soup. You may like it much better than ramen! I also added some chili oil to make it Piri-kara, meaning spicy… You can also sprinkle some nanami powder instead!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
1 Chicken thigh, boneless, skin-on
1/2 Gobo/Burdock root
1 Potato
5cm Daikon
1/4 Carrot
1/2 Onion
3 Dried shitake, soak in water
5 stalks Green bean
1 tsp Sugar
1 tsp Soy sauce
2~3 tbs White sesame powder
1/4 tsp Chili oil
600ml Shitake infused water
or Dashi/Japanese fish stock

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
1. Peel daikon and slice in about 0.5cm.

2-
2. Cut carrot into small pieces.

2-
3. Cut potato slightly larger than carrot.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Potato can easily dissolve while being stewed. It might go mushy while waiting for carrot to cook though. Make sure not to cut into too small pieces.

2-
4. Soak into water and wash off all the excess starch.

2-
5. Scrape the skin of gobo/burdock root.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
the skin contains lots of nutritious and flavor. try not to peel too much.

2-
6. Slice in about 0.5cm thick.

2-
7. This vegetable changes color very quickly. Soak in water to prevent oxidation.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
A. Do I need add some vinegar?
B. Don’t need add vinegar or salt. Besides, vinegar can destroy its nutritious.

2-
8. Slice onion.

2-
9. Squeeze out the excess water from the soaked shitake mushrooms. *Remember to save this infused water for later use..

2-
10. Discard the stems and slice.

2-
11. Blanch the green beans.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Green vegetable can change its color very easily while stewing. To maintain bright green, I usually cook them separately and add into stew just before serving.

2-
12. After blanching, cool off in cold water.

2-
13. Cut open thick part of meat to make it even surface.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can also cut the tendons to prevent curling while sautéing.

2-
14. Heat up the pot on medium hight heat, add a little bit of oil. Gently place the chicken skin side facing down.

2-
15. Sear “only” the skin side until golden brown.

2-
16. Don’t need to turn over. You can remove it from the pot!
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This cooking process is to make chicken skin crispy and aromatic. This way, you can give more flavorful stew!

2-
17. Stir fry sliced burdock root.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Now,, whether keep the chicken oil for stir frying or discard and add vegetable oil is pretty much up to you..
Since this chicken oil is very aromatic, I usually keep it and stir fry the ingredients!

2-
18. Keep frying until golden brown.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you are not to used this gobo earthy flavor, you can stir fry bit longer to caramelize the surface.

2-
19. Add other vegetables except for the potato. Keep stir frying until daikon gets half translucent.

2-
20. Add potato.

1-
21. Add shitake infused water, sugar, soy sauce.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If the infused water is not enough, you can simply add some more water. You can also use dashi/Japanese fish stock instead.

2-
22. After bringing to a boil, turn to low heat. Cover it, keep simmering until carrot and burdock root soften.

2-
23. Add white sesame into processor. Grind it until coarse powder.

2-
24. Add miso into the ground sesame.

2-
25. Add some soup from the stew pot (step 22.)

2-
26. Mix well until miso dissolves.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Since miso is a solid seasoning, it needs to be liquefied before adding into the stew.

2-
27. Once all the vegetables are soften, you can now add the chicken. Cut into one bite size.

2-
28. Add into the stew.

2-
29. Add combined Goma Miso sauce, stir it well. Keep simmering for about 5minutes or chicken is thoroughly cooked.

2-
30. Lastly, add the green beans.

2-
31. Oh,, almost forgot,, Since this dish called “Piri Kara” I need to add some hot stuff!
You can add some chili oil to make it spicy hot pot!!  Enjoy~♪ ( ´ ▽ ` )ノ hot! hot!

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