Chikuzenni (Nishime) – Simmered Rooster and Greens 筑前煮 • Simply One Cookbook


Chikuzenni or Nishime is a one-pot stew with root greens and rooster simmered in a flavorful broth. This home-cooking traditional can also be an vital dish for the normal Japanese New Yr feast known as Osechi Ryori served on New Yr‘s Day.

A Japanese ceramic bowl containing simmered chicken and vegetables.

Chikuzenni (筑前煮) or Nishime (煮しめ) is a traditional Japanese dish typically served on New Yr’s Day. This dish is manufactured from root greens and rooster which can be simmered in dashi, soy sauce, and mirin.

My mother used to make it fairly repeatedly as a result of it was my household’s favourite sort of simmered dishes. That is additionally a preferred aspect dish for bento as a result of it may be made upfront and nonetheless tastes nice at room temperature.

A lacquered box containing simmered chicken and vegetables.

What’s Chikuzenni?

Chikuzenni was named after the previous Chikuzen Province in Northern Kyushu (it’s a part of at this time’s Fukuoka Prefecture) and this dish originated there; nevertheless, it’s now loved all through Japan.

Usually rooster and root greens are sautéd in oil first, then they’re simmered in umami-rich dashi broth and seasonings till elements are tender and all of the flavors are absorbed.

A Japanese ceramic bowl containing simmered chicken and vegetables.

Ornamental Shapes on Components

For the New Yr’s dish, the greens and konnyaku are lower into fancy shapes to have a good time the event however for every day use or bento, you’ll be able to merely lower them into small items utilizing a Japanese chopping method known as “Rangiri“.

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Rangiri type chopping is to roll the vegetable 1 / 4 flip, lower on an angle, after which roll once more one other quarter (¼) flip, lower on an angle, and proceed. This chopping method is beneficial for Japanese Nimono dishes.

Prepare dinner Sooner: Strain Cooker (Prompt Pot) Nishime

A blue Japanese bowl containing Nishime, simmered vegetables and chicken.

If you wish to pace up the method, you should utilize a strain cooker (I used my Prompt Pot) to make Chikuzenni or Nishime. You possibly can click on right here for the recipe.

Hope you get pleasure from this dish with your loved ones!

A Japanese ceramic bowl containing simmered chicken and vegetables.

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A Japanese ceramic bowl containing simmered chicken and vegetables.

Chikuzenni / Nishime (Simmered Rooster and Greens)

Chikuzenni or Nishime is a one-pot stew with root greens and rooster simmered in a flavorful broth. This home-cooking traditional can also be an vital dish for the normal Japanese New Yr feast known as Osechi Ryori served on New Yr‘s Day.

Prep Time: 1 hour

Prepare dinner Time: 30 minutes

Whole Time: 1 hour 30 minutes



Japanese Ingredient Substitution: If you would like substitutes for Japanese condiments and elements, click on right here.

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To Put together the Components

★ Dried Shiitake Mushrooms

  • Add 6 dried shiitake mushrooms and 1 cup water to a small bowl and soak for 20–half-hour, or till tender and rehydrated.

  • After half-hour or so, squeeze out the liquid from the shiitake mushrooms (reserve the soaking liquid).

  • Lower off and discard the stems. Lower the shiitake mushroom caps right into a hexagon, which resembles a turtle form and symbolizes longevity.

  • Pressure the shiitake soaking liquid by a fine-mesh sieve. That is known as shiitake dashi. It yields roughly ¾ cup. Put aside.

★ Japanese Taro Root (Satoimo)

  • Lower off the ends of 5 taro (satoimo). Then, peel the powerful pores and skin from one finish to the opposite utilizing a pointy knife. Tip: For taro, it’s really useful to peel the pores and skin thick. It’s not thought-about wasteful to take away pores and skin with extra flesh hooked up.

  • Ideally, taro ought to resemble a hexagon (with six sides) from the highest view.

  • Lower the taro in half and soak in water. You possibly can rub them with salt to do away with the sliminess if that bothers you.

★ Bamboo Shoot

  • Lower ½ boiled bamboo shoot into 4 items lengthwise.

  • Lower the bamboo shoot items in half widthwise. If every bit continues to be larger than bite-size, you’ll be able to lower lengthwise in half once more.

★ Burdock Root (Gobo)

  • Scrape the pores and skin off ½ gobo (burdock root) with the again of the knife. After rinsing, lower it into skinny slices.

  • Put together a bowl of 2 cups water and ½ Tbsp rice vinegar. Soak the burdock root within the vinegared water for quarter-hour.

★ Lotus Root (Renkon)

  • Peel off the pores and skin of 1 lotus root (renkon) with a vegetable peeler or knife. Then, lower the foundation in half crosswise. (Non-obligatory) Should you want to make Hana Renkon (Flower Lotus Root), you should utilize my tutorial.
  • The lotus root ought to resemble flowers after chopping the perimeters off.

  • In any other case, to make easy slices, lower the lotus root crosswise about ¼ inch (6 mm) thick. Put together a bowl of 2 cups water and ½ Tbsp rice vinegar. Soak the lotus root within the water for quarter-hour.

★ Carrot (Nejiri Ume)

  • Right here, I‘ll present you tips on how to lower the carrot into plum flowers utilizing the Japanese chopping method Nejiri Ume. First, peel 1 carrot and lower into ½-inch (1.3-cm) rounds.
  • Use a flower-shaped vegetable cutter and punch out a plum flower form from the carrot rounds. Then, make a shallow incision (roughly ¼ inch or 6 mm deep) from the middle of the flower to in-between the 2 petals.

  • Maintain a knife parallel to 1 petal and make a diagonal lower from proper to left in-between petals.

★ Konnyaku

  • Subsequent, make the Tazuna Konnyaku: Lower ½ block konnyaku (konjac) crosswise into slices about ¼ inch (6 mm) thick. On the heart of every slice, lower a lengthwise slit 1½ inches (3.8 cm) lengthy.
  • Tuck one finish of the slice by the slit. Push it in; then, pull out the top from the opposite aspect. The konnyaku will now be twisted on both aspect of the slit. Pull gently on each ends so the slice lays flat. Repeat with the remaining slices.

To Blanch the Greens and Konnyaku

  • Boil water in a saucepan over medium-high warmth. Blanch half of the carrot flowers for two minutes and take away. Put aside.

  • In the identical boiling water, add ⅛ tsp Diamond Crystal kosher salt and blanch the snow pea pods for 30–60 seconds, till crisp however tender sufficient to eat.

  • Take away the snow peas from the water and switch to a bowl of ice water to cease the cooking and put aside.

  • In the identical boiling water, add the konnyaku. Deliver it to a boil once more and prepare dinner for two–3 minutes to take away the odor.

  • Diagonally lower the blanched snow peas in half and put aside.

To Make the Chikuzenni

  • Warmth a big pot over medium warmth. When it’s scorching, add 1 Tbsp of 1½ Tbsp toasted sesame oil. Then, add the rooster.

  • Prepare dinner the rooster till it turns white. Switch the rooster to a plate.

  • Add the remaining sesame oil and prepare dinner all of the elements (apart from the snow peas and the blanched carrots that you’ll reserve for garnish).

  • Stir and coat the elements with the sesame oil.

  • Subsequent, add 2 cups dashi (Japanese soup inventory) and the shiitake dashi you made earlier.

  • Deliver it to a simmer over medium warmth. Use a fine-mesh skimmer to skim off the fats and scum that accumulates on the floor.
  • Add 3 Tbsp sake, 3 Tbsp mirin, 1 Tbsp sugar, 3 Tbsp usukuchi (light-colored) soy sauce, and ½ tsp Diamond Crystal kosher salt.

  • Add the rooster again into the pot. Deliver it to a simmer. As you see, the inventory ought to cowl about 80 p.c of the elements.

  • Put an otoshibuta (drop lid) on the elements and prepare dinner for 10 minutes. Should you don‘t have one, you’ll be able to make an otoshibuta with aluminum foil.
  • After about 10 minutes, take away the otoshibuta and prepare dinner for one more 10 minutes.

  • Insert a bamboo skewer into the powerful greens (taro root and lotus root) to see if they’re tender. Style and alter the seasonings if wanted.

To Retailer

  • Hold the leftovers in an hermetic container and retailer it within the fridge for as much as 5 days. The flavour will intensify as time passes, so should you plan to serve it later, chances are you’ll think about lowering the quantity of seasoning. Nishime additionally freezes effectively, however the konnyaku texture will change, so I like to recommend eradicating them earlier than freezing. Defrost in a single day and reheat in a pot.


Vitamin Details

Chikuzenni / Nishime (Simmered Rooster and Greens)

Quantity per Serving

% Every day Worth*

* P.c Every day Values are based mostly on a 2000 calorie food plan.

Writer: Nami

Course: Most important Course

Delicacies: Japanese

Key phrase: rooster, osechi, osechi ryori, vegetable

© Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any web site or social media is strictly prohibited. Please view my picture use coverage right here.

Editor’s Notice: This submit was initially printed on December 26, 2012. It’s been up to date with new photos in 2019 and republished on December 27, 2023.



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