Japanese Chicken Taro Stew

Ingredients

• 1 pound chicken thighs, cut into bite-sized pieces
• 1 pound taro root, peeled and cut into chunks
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 green onions, sliced for garnish
• Salt and pepper to taste

Directions

Prepare the Ingredients

1. Peel and cut 1 pound of taro root into bite-sized pieces. Soak them in water to prevent discoloration.
2. Cut 1 pound of chicken thighs into bite-sized chunks.
3. Thinly slice 1 onion, mince 2 cloves of garlic, and grate 1 tablespoon of ginger.
4. Slice 2 green onions for garnish.
5. Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
6. Add the sliced onion and sauté until translucent, about 3 minutes.
7. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
8. Add the chicken chunks to the pot and cook until they start to brown, about 5 minutes.
9. Pour in 4 cups of chicken broth, 2 tablespoons of soy sauce, 2 tablespoons of sake, 1 tablespoon of mirin, and 1 teaspoon of sugar.
10. Bring the mixture to a boil, then reduce the heat to a simmer.
11. Drain the taro root and add it to the pot. Simmer for 20-25 minutes or until the taro is tender and the flavors meld together.
12. Taste the stew and adjust seasoning with additional soy sauce or salt if needed.
13. Serve the stew hot, garnished with sliced green onions.

Additional notes

• For a vegetarian version, substitute the chicken with tofu or mushrooms. If taro root is unavailable, you can use potatoes or sweet potatoes, though the flavor will differ slightly. To add more depth, consider incorporating ingredients like shiitake mushrooms or bamboo shoots.
• Ensure the taro root is cooked thoroughly to avoid any itchiness in the throat.
• Adjust the seasoning at the end to balance the flavors according to your preference.
• For a thicker stew, you can mash some of the taro pieces and stir them back into the broth.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew gently on the stove over medium heat, stirring occasionally until heated through. Avoid boiling to preserve the texture of the taro.