Prepare to embark on a culinary adventure with Japanese Dashi Braised Chicken. Dashi is the heart and soul of many Japanese dishes, it is a fundamental ingredient that weaves a rich tapestry of flavours into numerous traditional dishes. Dashi typically consists of 2 ingredients, kombu (dried kelp) and katsuobushi (dried and fermented bonito flakes). These 2 ingredients are steeped in water, to extract out their delicate and umami rich flavours.
Today we are going to infuse this very addictive stock into the humble chicken, coating and bathing all corners of this chicken with its umami, savoury, earthy and smoky richness that the dashi broth provides. Not only will this leave you with a beautifully tender piece of chicken, but each strain, fiber and muscle will be soaked in with this wonderful addictive flavours.
Paired with some napa cabbage at the bottom and a bowl of rice, you got yourself a easy, fuss free lunch that is not only yummy but so good and healthy for you as well. Oh and did I not mention this is a one pot recipe, so no clean up = more fun times ahead!
Dashi stock (usually comes in powder or in a tea bag)
1 Whole Chicken
Light Soy Sauce
Begin by pealing and thinly slicing an onion into thin slices.
In a pot bring it up to medium high heat and add in some oil, enough to coat the bottom.
Add in your onions and begin to fry them till fragrant.
Add in your whole chicken, followed by 1 packet of dashi, 1tb of mirin, 1tb of sake, 2tb of light soy sauce and enough water to cover the chicken.
Cover and let this simmer for 30-45 minutes depending on how big your chicken is, till cooked and tender.
In the last 10 minutes of cooking, slice up some napa cabbage into bite size pieces and throw it into the pot to cook as well. Season to taste with additional light soy sauce.
Gently remove your chicken from the pot, becareful it may leak out hot soup.
Carve up your chicken, fish out some napa cabbage and enjoy with a bowl of rice.