Chef Shota Nakajima's Chicken Teriyaki and Chikuzen-Ni
Marinate chicken in teriyaki sauce, bake until tender, then slice and serve over rice. Enjoy Chikuzen-ni, a hearty vegetable stew packed with lotus root, carrots, and mushrooms, perfect for a...
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Ingredients
- 5 Chicken Thighs
- 1/4 bottle of Chef Shota’s Teriyaki Sauce
- 225 g Boneless Skinless Chicken Thigh
- 125 g Renkon (Lotus Root)
- 150 g Carrots
- 40 g Dry Shiitake Mushrooms
- 1/2 block (125g) Konnyaku
- 7 5g Snap Peas
- 2 fl oz Terriyaki Sauce
- 350 ml Water
- 2 g Hondashi Powder
- Soy Sauce To Taste
- 1 tbsp Cooking Oil
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