Japanese Method Chicken Stew Recipes

17 BEST JAPANESE CHICKEN RECIPE COLLECTION

17 Best Japanese Chicken Recipe Collection image

Switch up your weekly meal rotation with these Japanese chicken recipes! From teriyaki to yakisoba to homemade ramen, these dinners are anything but boring!

Provided by insanelygood

Categories Chicken Dinner Recipe Roundup

Number Of Ingredients 17

Ingredients

Yakitori Recipe
Yakisoba Chicken
Soboro Don (Ground Chicken Bowl)
Chicken Katsu
Miso Chicken
Teriyaki Chicken
Tsukune (Japanese-Style Chicken Meatballs)
Simple Homemade Chicken Ramen
Karaage (Japanese Fried Chicken)
Chicken Karaage with Sweet Chili Sauce
Oyakodon (Chicken and Egg Bowl)
Chicken Tempura
Nagoya-Style Tebasaki (Japanese Chicken Wings)
Restaurant-Style Japanese Sesame Chicken
Cream Stew
Chicken Stir Fry with Celery, Carrot, and Cashew
Chicken Nanban

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Japanese chicken dish in 30 minutes or less!

Nutrition Facts :

JAPANESE METHOD - CHICKEN STEW

Japanese Method - Chicken Stew image

We use a pre-made roux manufactured in Japan by a compnay called 'House'. The product is called 'Kokumaro Stew Cream' & we have found it available in most supermarkets that sell Asian food products

Provided by Chef Canada Umami

Categories Stew

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 (360 g) package kokumaro stew cream roux mix
6 boneless skinless chicken thighs, cut into bite-size pieces
3 carrots, cubed
1 medium onion, minced
12 small yukon gold potatoes, cubed
1 small ginger, piece minced (optional)
3 small garlic cloves, minced (optional)
3 celery ribs, chopped (optional)
1 cup water
2 cups chicken broth

Steps:

brown chicken thighs and drain fat.
warm up a cup of the water or broth and melt the roux.
add chicken and roux to crock pot with all remaining ingredients.
set on low for 8 hours.
OR.
simmer on low heat until vegetables are tender.

Nutrition Facts : Calories 492.1, Fat 5.2, SaturatedFat 1.4, Cholesterol 85.9, Sodium 518.9, Carbohydrate 81.5, Fiber 8.3, Sugar 6.8, Protein 30.3

JAPANESE CHICKEN AND ROOT VEGETABLE STEW

Japanese Chicken and Root Vegetable Stew image

This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called for here. Just make sure to add the sturdier chunks first (taro, celery root, burdock, kohlrabi, turnip, beets) so they have enough time to cook before adding the quicker-cooking ones (turnips, sweet potatoes, winter squash). If you want to make this vegetarian, you can leave out the chicken. It works equally well. Adding cubes of tofu or pieces of fish or seafood during the last few minutes of cooking is also a nice way to go.

Provided by Melissa Clark

Categories soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

10 to 12 dried Japanese or Chinese shiitake mushrooms (about 1 1/2 ounces)
1 piece kombu, about 7 by 3 1/2 inches
1 pound bone-in chicken thighs (2 to 3), skins removed if you prefer (or substitute bone-in breast meat)
4 ounces taro root, celery root or potato, peeled and cut into 1-inch pieces
4 ounces daikon or other radishes, peeled and cut into 1-inch pieces (or use kohlrabi)
4 ounces carrots, yellow beets or lotus root, peeled and cut into 1-inch pieces
1 cup sake
2 1/2 tablespoons Japanese soy sauce or tamari, more to taste
1 teaspoon sugar
1/2 teaspoon kosher salt
4 ounces sweet potato, white turnip or winter squash, peeled and cut into 1-inch pieces
Rice wine vinegar, to taste
Ground sansho pepper, shichimi togarashi or good smoky chile powder, for garnish

Steps:

In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 3 grams, TransFat 0 grams

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