★★★★★ Cooking time: 40 minutes, Preparation: 5 minutes + Hot Cook: 35 minutes
It’s a sure-fire new entry in our family’s “Best Hot Cook Recipes” ranking. It is truly delicious. The flavor is well absorbed into the konnyaku, and the hard vegetables such as lotus roots and burdock roots are moderately soft.
It has become a tradition for my family to make and eat Chikuzen-ni every New Year’s Day. However, we made Chikuzen-ni in a regular pan this New Year’s Day, not in the Hot Cook, so this was the first time we made Chikuzen-ni in the Hot Cook.
When I opened the lid of the Hot Cook, the kitchen was filled with the aroma of the New Year even though it was already the middle of March.
For the vegetables and konnyaku, I bought packaged vegetables that were pre-cut into bite-sized pieces. If you use vegetable packets, you can greatly shorten the time it takes to make the dish.
In the case of packaged vegetables, there are no ingredients left in the refrigerator halfway through the cooking process, and the best part is that it is easy.
WHAT IS HOT COOK？
Hot Cook is Japanese popular cookware, waterless automatic cooking pot series, made by SHARP. Just put the ingredients in the pot and press the switch to automatically prepare a variety of dishes.
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
This article introduces recipes using the Hot Cook, which has become an indispensable part of our home.
Hot Cook Recipe [Chikuzen-ni] One Point Advice
- If you make it with packed vegetables, it will be ready in no time. This is a good option if you are short on time.
Hot Cook Recipe [Chikuzen-ni] Ingredients: 4 people
For two people, you can halve the amount and make it automatically.
- Chicken thighs, cut into small bite-sized pieces: 1 piece (about 250g)
- Radish, burdock root, konnyaku, carrot, bamboo shoot: about 400g-500g in total
- Shiitake mushrooms, cut into bite-sized pieces: 3 to 4 pieces
If you are buying vegetables for the ingredients separately instead of using a “pre-cut vegetable package,” the recommended amount of vegetables for four people is as below. 400g-500g in total is a rough amount.
– Radish: 50 to 100g
– Burdock root: 1/2 small stick
– Carrot: 1/2 stick
– Boiled bamboo shoot: 150 to 200g
– Konnyaku: 1/2 sheet
– Shiitake mushroom: 4 pieces
- Sake: 3 tablespoons
- Soy sauce: 3 tablespoons
- Sugar: 2 tablespoons
- Sesame oil: 2 teaspoons
- Salt: a pinch
- Mentsuyu: 2 tablespoons (2x concentrated)
The amount of Mentsuyu varies depending on the type of concentration.
2x concentrated: 2 tablespoons,
3x concentrated: just over 1 tablespoon
Non-concentrated: 4 tablespoons
Hot Cook Recipe [Chikuzen-ni] How to make
- Cut the chicken meat and shiitake mushroom into bite-sized pieces.
- Prepare the vegetable packets.
This time, I used two packs of 200g/pack. So in total, I used 400g vegetable packs.
If you use individual vegetables instead of vegetable packs, cut all the vegetables into bite-sized pieces first, then
- Soak the lotus root and burdock root in water.
- Sprinkle salt on the konjac, toss lightly, and pour boiling water over it to soak it.
First, put the seasonings into the inner pot.
After that, add all the ingredients.
Select a menu => Search by category => Simmered => Vegetables => Chikuzen-ni => Start cooking => Start
When you hear the finishing chime, open the lid, mix it up, and place it in a bowl to serve.
The best thing about Chikuzen-ni is that it tastes good warm or even cold.
I could not stop eating white rice with Chikuzen-ni! The flavor is well absorbed into the konnyaku, and the hard vegetables such as lotus roots and burdock roots are adequately soft.
This time I used packaged vegetables, so I didn’t have any leftover vegetables, but I think it is easy and tasty to make Chikuzen-ni with Hot Cook when you have vegetables left halfway in the refrigerator.
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot