Chikuzenni |

Chikuzenni / Nishime (Simmered Chicken and Vegetables)

Course: Main Course, Side Dish
Cuisine: Japanese
Keyword: nimono, nishime
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Author: Nami
Chikuzenni (筑前煮) or Nishime (煮しめ) is a classic Japanese dish often served on New Year's Day, but my mom used to make it quite regularly because it was my family's favorite Nimono (it means "simmered dish" like Nikujaga).  This is also a popular side dish for bento because it can be made in advance and still tastes great at room temperature.




  1. Gather all the ingredients.

    Chikuzenni Ingredients
  2. Remove extra fat of the chicken and cut into 1 1/2 inch pieces. Marinade in 1/2 Tbps. sake and 1/2 Tbsp. soy sauce and set aside.
    Chikuzenni 1
  3. In a small bowl, put dried shiitake mushrooms and pour just enough lukewarm water to cover them. Soak for 20 minutes, or until soft. Squeeze the liquid out from the shiitake mushrooms and keep this liquid.
    Chikuzenni 2
  4. Cut the shiitake mushrooms into hexagon, which represent turtle shape for longevity.
    Chikuzenni 3
  5. Cut the lotus root into Hana Renkon. Soak them in vinegar water (2 cups water + 1 tsp. vinegar).
    Chikuzenni 4
  6. Cut the bamboo shoot in half and thinly slice.
    Chikuzenni 5
  7. Peel the taro and cut in half and sprinkle some salt to get rid of sliminess.
    Chikuzenni 6
  8. Rub the taro with hands and wash them in running water.
    Chikuzenni 7
  9. Scrape the skin off the burdock root with the back of knife. After rinsing, cut it into thin slices. Quickly soak them in vinegar water (2 cups water + 1 tsp. vinegar).
    Chikuzenni 8
  10. Cut the carrot into Nejiri Ume. Blanch half of them for 2 minutes and reserve for decoration.
    Chikuzenni 9
  11. Cut the konnyaku into Tazuna Konnyaku.
    Chikuzenni 10
  12. Pull the strings at the seams of the snow peas and discard them. These are tough and not edible. Boil water in a saucepan over high heat. Add pinch of salt and blanch the snow pea pods for 30-60 seconds, until crisp but tender enough to eat.
    Chikuzenni 11
  13. Instead of draining, scoop the snow peas with a sieve, then shock in cold running water and set aside. In the same boiling water, add konnyaku. After boiling again, cook for 2-3 minutes to remove the smell.
    Chikuzenni 12
  14. Cut the blanched snow peas in half and set aside.
    Chikuzenni 13
  15. In the large pot, heat 1 Tbsp. of sesame oil over medium high heat. When it’s hot, cook the chicken until it turns white. Transfer the chicken to a plate.
    Chikuzenni 14
  16. Add 1 Tbsp. of sesame oil and cook all the ingredients except the blanched snow peas and carrots that are reserved for decoration.
    Chikuzenni 15
  17. Add dashi stock and shiitake mushroom liquid.
    Chikuzenni 16
  18. Chikuzenni 17
  19. Add sake, mirin, sugar, soy sauce, and salt.
    Chikuzenni 18
  20. Add the chicken back into the pot.
    Chikuzenni 19
  21. Bring it to a boil. As you see, the stock should cover about 80% of the ingredients.
    Chikuzenni 20
  22. Make Otoshibuta and cover the ingredients. Cook for 10 minutes.
    Chikuzenni 21
  23. Remove Otoshibuta and cook for another 10 minutes. Adjust seasonings (with soy sauce, sugar, or salt) to your liking.
    Chikuzenni 22
  24. Add the snow peas and remove from the heat. Cover, and let cool. Serve Chikuzenni in a dish or traditional Japanese lacquer container, “Ju-bako”. Top with the snow peas and blanched carrots.
    Chikuzenni 23

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.