Cubed Chicken and Vegetables

Name: Cubed Chicken and Vegetables (Iridori)
Yield: Serves four
Cuisine: Japanese
Ingredients: 300 g/11 oz satoimo or small potatoes; 500 g/1¼ lb canned take-no-ko, drained; 30 ml/2 tbsp vegetable oil; 2 chicken thighs, about 200 g/7 oz, boned, with skin remaining; 1 large carrot, trimmed; 1 konnyaku; 30 ml/2 tbsp sake; 75 ml/5 tbsp shoyu; 30 ml/2 tbsp mirin; 30 ml/2 tbsp caster (superfine) sugar; 300 ml/½ pint/1¼ cups second dashi stock, or the same amount of water and 7.5 ml/1½ tsp dashi-no-moto; salt

Iridori

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

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

Ingredients

2 chicken thighs, about 200 g/7 oz, boned, with skin remaining
1

Asia
Japan
Main course
Stew

Method

Cut the chicken into bitesize pieces. Chop the carrot into 2cm/¾in triangular chunks, the ran-giri shape. To do this, cut the carrot slightly diagonally and turn it 90° each time you cut.
Boil the konnyaku in rapidly boiling water for 1 minute and drain under running water. Cool, slice it crossways into 5mm/¼in thick rectangular strips. Cut a 4cm/½in sli