A popular Japanese cooking style simmers vegetables of different textures with a small amount of meat together in dashi stock. This chicken version is known as IRIDORI.

  • 2 chicken thighs, about 200 g / 7 oz, boned, with skin remaining
  • 1 large carrot, trimmed
  • 1 konnyaku
  • 300 g / 11 oz satoimo or small potatoes
  • 500 g / 1¼ lb canned take-no-ko, drained
  • 30 ml / 2 tbsp vegetable oil
  • 300 ml / ½ pint / 1¼ cups dashi stock, or the same amount of water and 7.5 ml / 1½ tsp dashi-no-moto
  • salt
  • For the simmering seasonings
  • 75 ml / 5 tbsp shouy
  • 30 ml / 2 tbsp sake
  • 30 ml / 2 tbsp caster (superfine) sugar
  • 30 ml / 2 tbsp mirin
  1. Cut the chicken into bitesize pieces. Chop the carrot into 2 cm / ¾ in triangular chunks, the ran-giri shape. To do this, cut the carrot slightly diagonally and turn it 90 degrees each time you cut.
  2. Boil the konnyaku in rapidly boiling water for 1 minute and drain under running water. Cool, slice it crossways into 5 mm / ½ in thick rectangular strips. Cut a 4 cm / 1½ in slit down the centre of a strip without cutting the ends. Carefully push the top of the strip through the slit to make a decorative tie. Repeat with all the konnyaku.
    When you cut satoimo, it produces a sticky juice. Rinsing with salt and water is the best way of washing it off.
  4. Peel and halve the satoimo. Put the pieces in a colander and sprinkle with a generous amount of salt. Rub well and wash under running water. Drain. If using, peel and halve the new potatoes.
  5. Halve the canned take-no-ko, then cut into the same shape as the carrot.
  6. In a medium pan, heat the vegetable oil and stir-fry the chicken pieces until the surface of the meat turns white. Add the carrot, konnyaku ties, satoimo and take-no-ko. Stir well each time you add a new ingredient.
  7. Add the dashi stock and bring to the boil. Cook on a high heat for 3 minutes, then reduce to medium-low. Add the simmering seasonings, cover the pan then simmer for 15 minutes, until most of the liquid has evaporated, shaking the pan from time to time.
  8. When the satoimo is soft, remove the pan from heat and transfer the chicken and vegetables to a large serving bowl. Serve immediately.
Cubed Chicken And Vegetables