Dashi-Braised Chicken with Root Vegetables | Saveur

Name: Dashi-Braised Chicken with Root Vegetables | Saveur
Ingredients: 4 boneless, skin-on chicken thighs; 1 ⁄ 4 cup sake; 1 ⁄ 4 cup soy sauce; 1 ⁄ 4 cup canola oil; 1 medium yellow onion, cut into 1" pieces; 8 medium shiitake mushrooms, stems discarded; 2 medium turnips, peeled and cut into 1" pieces; 2 medium Yukon Gold potatoes, peeled and cut into 1" pieces; 1 carrot, cut into 1" pieces; 4 scallions, 2 minced, 2 thinly sliced on an angle; 1 (1") piece ginger, peeled and grated; 2 cups ichiban dashi; 2 tbsp. mirin; Kosher salt, to taste; 2 tsp. sesame seeds, lightly toasted, for garnish (optional)

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Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles...

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Ingredients

4 boneless, skin-on chicken thighs
1⁄4 cup sake
1⁄4 cup soy sauce
1⁄4 cup canola oil
1 medium yellow onion, cut into 1" pieces
8 medium shiitake mushrooms, stems discarded
2 medium turnips, peeled and cut into 1" pieces
2 medium Yukon Gold potatoes, peeled and cut into 1" pieces
1 carrot, cut into 1" pieces
4 scallions, 2 minced, 2 thinly sliced on an angle
1 (1") piece ginger, peeled and grated
2 cups <a href="https://www.saveur.com/article/recipes/ichiban-dashi-kelp-stock/">ichiban dashi</a>
2 tbsp. mirin
Kosher salt, to taste
2 tsp. sesame seeds, lightly toasted, for garnish (optional)