All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Gobo to toriniku no amakarani / salty-sweet simmered burdock root and chicken

The satisfying deep flavor of burdock root meets tender chicken. This tastes great with plain rice.


1 chicken thigh (230 g with skin and bone, in photo)
1 gobo burdock root

For broth
250 cc dashi
1 tbsp soy sauce
1 tbsp sake + mirin (equal parts)

Sansho powder (for serving, not in photo)


Cut gobo into 3-4 cm.
If using a thick gobo root, first cut lengthwise, then cut into 3-4 cm.
Soak in cold water for 5 minutes.
Skin and debone chicken, and cut into 3-4 cm pieces.


Bring 500-600 cc water to boil, and quickly blanch chicken.
Remove from pot when surface of chicken becomes opaque.


In a pot, put all ingredients for broth (dashi, soy sauce, sake + mirin).
Put gobo and chicken, place drop cover directly on top, and bring to boil on high heat. 
Once boiling, reduce heat to medium, and simmer for 15-20 minutes.


Remove drop cover, and continue to simmer until liquid is almost gone.
Shake pot occasionally and often toward the end to ensure even flavoring.


Serve with sansho powder (if available).

  • Blanching of chicken is the same technique used with fish (see Shimofuri frosting) to seal in the flavor (yet in the case of chicken, the taste becomes milder). It also eliminates excess fat. Alternatively, pour boiling water over chicken.
  • A drop cover (otoshibuta) ensures that liquid spreads over all surfaces of ingredients. Above, I used parchment paper cut to fit the pot. Foil works fine, too.
  • Tastes good hot or at room temperature, and also on the next day.

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