Simmered Chicken and Lotus Root in Soy Milk Miso Sauce

1. 1

   Peel the lotus root, roughly chop, soak in a bowl of water (not listed) and drain.

2. 2

   Shred the shimeji into small pieces.

3. 3

   Remove the white sinew and excess fat from the chicken.

4. 4

   Cut into bite-sized pieces.

5. 5

   Heat oil in a pan and cook the chicken over medium-heat.

6. 6

   When the chicken becomes golden brown, add the chopped lotus roots and cook for 2~3 minutes.

7. 7

   Add the sake, mirin and soy milk.

8. 8

   Turn the heat down to low heat when it's just about to boil.

9. 9

   Cover with a lid on and simmer for about 10 minutes.

10. 10

    Add the shimeji and whisk in the miso.

11. 11

    Cover with a lid again and cook for about 3 minutes over low heat.

12. 12

    Serve with scallions or mizuna on top if you want.

* Per serving · 4 servings · Values may vary.

No additional tips available.