Four Examples of Chikuzen Ni (left to right):
(VEGAN) sato imo (potatoes), lotus root, shiitaké, carrot, snow peas
konnyaku, chicken, lotus root, shiitaké, carrot, gobō and snap peas
chicken, broccoli, lotus root, bamboo shoot, konnyaku, and carrot
(VEGAN) gobō, shiitaké, carrot, thick fried tōfu and snow peas
筑前煮 ・Chikuzen Ni
This Kitchen Culture Cooking Club PROJECT is about making CHIKUZEN NI (soy-braised vegetables in the Fukuoka style) in YOUR kitchen… and sharing with fellow members what you have made.
A cross between a stir-fry and a stew, this dish no doubt has as many variations as there are households in Fukuoka. The BASIC RECIPE I offer includes two versions: CLASSIC (made with chicken) and VEGAN (made with thick fried tōfu). Use these as a point of departure for developing your own house version of Chikuzen Ni.
Scroll down for several BROTH OPTIONS.
All sorts of root vegetables and tubers are welcome in this dish; choose according to seasonal availability in your region of the world. Gobō, bamboo shoots, and lotus roots are commonly added. To make the dish colorful, carrots and some green vegetable are always included. Dark shiitaké mushrooms are often added to deepen flavor and provide a dark color contrast.
The flavor profile of this dish is a simple dashi broth base with a sweet-and-salty soy taste. Strong or spicy flavorings such as mustard, miso, sanshō, yuzu koshō or shichimi tōgarashi are not used.
Looking for suggestions for other dishes that could be made with lotus root?
In WASHOKU: Burdock and Lotus Root Chips (page 213), Sweet-and-Sour Lotus Root (page 222)
In KANSHA: Lotus Root Dumpling Soup (page 78-79), added to Good Fortune Bags (page 180), added to Heaven-and-Earth Tempura Pancakes (page 109), added to Good Fortune PIckles (page 207)
Simple vegan broths can be made using either Kelp Alone Stock or a mushroom-enriched version called Sankai Dashi (literally Mountain-Sea Stock). Using several varieties of kombu will add depth and complexity of flavor to your noodle soup.