Recipe: Flavorful Chikuzen-ni Made in a Jiffy with a Pressure Cooker

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We hope you got insight from reading it, now let's go back to chikuzen-ni made in a jiffy with a pressure cooker recipe. You can cook chikuzen-ni made in a jiffy with a pressure cooker using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Chikuzen-ni Made in a Jiffy with a Pressure Cooker:

1. Use 1 of thigh Chicken thigh.
2. Take 1 tbsp of ◎ Soy sauce.
3. Provide 1 tbsp of ◎ Mirin.
4. You need 4 of Dried shiitake mushrooms.
5. Use 1 of Carrot.
6. Provide 1/2 of Burdock root.
7. Get 1 of section Lotus root.
8. You need 1/2 of Konnyaku.
9. Use 4 of Green beans (or snow peas).
10. Take 6 of to 8 Frozen taro root.
11. Get 100 ml of ★ Dashi stock.
12. Get 3 tbsp of ★ Cooking sake.
13. Get 2 tbsp of ★ Sugar.
14. Get 1 tbsp of ★ Mirin.
15. Take 2 tbsp of ★ Soy sauce.

Instructions to make Chikuzen-ni Made in a Jiffy with a Pressure Cooker:

1. Put the dried shiitake and water in a heat-resistant dish, wrap in plastic wrap, microwave for 1 minute, then cool. Cut off root end of shiitake, then thinly slice..
2. Chop the chicken into bite-sized pieces, then marinate in soy sauce and mirin seasoning..
3. Chop the carrot and konnyaku into bite-sizes. Chop the burdock root and lotus root into bite-sizes, then soak separately in water with vinegar (not listed in ingredients). Parboil the green beans in water with a pinch of salt, then chop in half..
4. Put a little vegetable oil in a pressure cooker, heat, add ingredients, then sauté. When evenly coated in oil, add the ★ seasonings, cover with a lid, then heat on high..
5. When the pressure gauge rises, reduce to low heat, then cook for 4 minutes. Let the pressure release naturally. When the pressure gauge drops, open the lid, then simmer to your liking. Transfer to a dish, then add the green beans..

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