Chicken Nishime


Chef's Note: This traditional Japanese New Year's simmered dish usually contains 9 or 11 items of the fall/winter season, cut into decorative shapes that represent the harmony of nature.

45 min
6 servings


1 Tbsp
salad oil
1 lb
boneless skinless chicken thighs cut into 1" cubes
1 pkg
konnyaku (cut into triangles)
1 pieces
gobo (cut into obliques)
3 pieces
dried shiitake mushrooms (rehydrated, cut in half)
8 cup
chicken stock
1/2 cup
1/2 cup
carrot (cut into obliques)
6 pieces
araimo (peeled)
1 pieces
bamboo shoot (cut into wedges)
6 pieces
konbu knots
Prep Time:
10 min
Cooking Time:
35 min
Total Time:
45 min


Heat a medium sized pot and add in the oil. 

When the oil lightly smokes, add in the chicken and saute for 2 minutes. Next add in the konnyaku, gobo and shiitake mushrooms and saute for another 2 minutes.

Add in the chicken stock, shoyu and sugar, stir well and simmer for 30 minutes. Add in the carrots, araimo, bamboo shoots and konbu and simmer for another 30 minutes. 

Serve hot in the broth.