Japanese Cuisine: Stewed Sato Imo, Koyadofu & Chicken

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Japanese Cuisine: Stewed Sato Imo, Koyadofu & Chicken: "

Japanese cuisine makes for some very healthy food.

I have already introduce koyadofu, a variety of dried tofu, sato imo or taro.

Here is a simple and hearty recipe fir for any age group!

INGREDIENTS: For 3~4 people

-Chicken thigh meat: 1 thigh

-Soy sauce: 1 tablespoon

-Japanese sake: 1 tablespoon (if unavailable use dry white wine)

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-Sato Imo/taro: 8 (medium-sized)

-Koyadofu: 3 standard sheets

-Flour: as appropriate

-Dashi: 2 cups/400 cc/ml (if unavailable use chicken soupstock)

-Soy sauce: 2.5 tablepoons

-japanese sake: 2.5 tablespoons

-Sugar: 2.5 tablespoons

-Shungiku: Spring chrysanthemum a little (if not available, use green of your choice!)

RECIPE:

-Cut the chickeninto small bite-sized chunks amd marinate with soy sauce and Japanese sake.

-Cut the hard part of the shungiku (or other green leaf vegetable such as soinach, and so on), boil lightly in salted water, drain and cut into 5 cm (2 inches) bits.

-Peel sato imo/taro as shown on above pic. Boil. Clean in clear water to get rid of the stickiness. Transfer into a zaru/sieve basket.

-Soften koyadofu in lukewarm water. Press out all water. Cut into 1.5 cm (0.7 inch) squares and coat with flour. Deep-fry in oil at 160 degrees Celsius. Scoop out as soon as they change color. Tansfer into a sieve basket and pour hot water on it to take out excess oil.

-In a pan, drop the dashi, soy sauce, sake and sugar. Bring slowly to boil and reduce fire to low. Add sato imo/taro and koyadofu. Simmer for a while on a low fire to allow all sato imo and koyadofu to absorb taste.

-In another pan bring some water to boil. Wipe chicken off any humidity. Coat with flour. Drop into boiling water and cook until tender.

-Once cooked, transfer into sieve basket/zaru.

-Once the sato imo and koyadofu are cooked to satisfaction, add chicken. Simmer for 2=3 minutes.

-Serve into dish with greens.

Great with beer!

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