Japanese · Dinner
Simmered Fried Chicken and Root Vegetables (High-Protein)
Chicken thigh pieces are lightly floured and pan-fried until crisp, then simmered with carrot, daikon, and edamame in a soy, mirin, and dashi broth. A soft-boiled egg tops this Japanese nimono-style braise, finished with scallion and served over rice.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
582Calories
53.2gProtein
24.5gFat
37.8gCarbs
16.8gSugar
5.8gFiber
2181mgSodium
373mgChol
5.7gSat Fat
1089mgPotassium
114mgCalcium
4.4mgIron
1.3mcgVitamin B12
15.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken thigh pieces dry and toss in cornstarch until lightly coated. Peel and cut carrot and daikon into even chunks.
2
Fry
Heat vegetable oil in a skillet over medium-high heat. Fry chicken pieces 4 to 5 minutes, turning once, until golden and crisp on both sides.
3
Simmer
Add carrot and daikon chunks to the skillet. Pour in dashi, soy sauce, mirin, and sugar, bring to a simmer, then reduce to medium-low and cook uncovered 15 to 18 minutes until daikon is tender and broth has reduced by about a third.
4
Finish
Stir edamame into the skillet and simmer 2 more minutes over medium-low heat until warmed through and broth clings lightly to the chicken and vegetables.
5
Plate
Spoon chicken and vegetables with broth into a bowl, halve the soft-boiled egg and set on top, and scatter sliced scallion over the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 4 tbsp4 tbsp cornstarch, for dredging
- 2 tbsp2 tbsp vegetable oil
- 1 cup120g carrot
- 1 cup130g daikon
- 22 small eggs, soft-boiled and peeled
- 1/2 cup70g edamame
- 1 1/2 cup360ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar
- 22 scallion
