■Nishimé/Braised Chicken & Root Vegetables
【Ingredients】
1 chicken leg
1 section lotus root, medium size
1 carrot
1/2 burdock root
3 dried Shiitake mushrooms, soak in water to soften
1 Kon-nyaku/Japanese taro jelly, treated
6 Japanese taros

A ( 400 cc Japanese broth
1 pinch salt
1 teaspoon light soy sauce
1 teaspoon Mirin/sweetening made of Japanese sake )

600 cc Japanese broth

B ( 1 tablespoon light soy sauce
2 teaspoons Mirin/sweetening made of Japanese sake
1 tablespoon Japanese sake )

【Directions】
1、Wash the lotus root, wrap it with a cling wrap, and microwave for 1 minute.
2、Cut 1 in round with 1 cm width, peel the skin while shaping them into a flower shape, and soak in water.
3、Cut the Kon-nyaku in 1 cm width, and form them into rope shape.
4、Boil peeled taros with water covering them, bring to boil, cook for 5 minutes, and drain in a strainer.
5、Heat A in a pan, bring to boil, then add 4.
6、In a separate pan, cook 1/2 of the chicken leg of a bite size pieces in the Japanese broth.
7、Once 6 is cooked, add the lotus root, carrot, burdock root, dried Shiitake mushrooms & Kon-nyaku, and cook for 20 minutes with a sliding lid.
8、Add the rest of chicken leg, and cook another 15 minutes.
9、Remove the pan from gas, add 5, and let them cool down.