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Restaurants›Ananda In The Himalayas›Japanese Stew Recipe

Japanese Stew Recipe

Name: Ananda In The Himalayas Japanese Stew Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lbs boneless chicken thighs, cut into 1.5-inch pieces (or firm white fish / tofu for pescatarian/vegetarian); 2 cups daikon radish, peeled and cut into 1-inch half-moons; 1 cup carrot, peeled and cut into 1/2-inch rounds; 1 cup small potato (Yukon or russet), cut into bite-size chunks; 1 cup onion, thickly sliced; 1 cup shiitake mushrooms, stems removed, halved (fresh) or rehydrated (dried); 2 stalks green onion / scallion, cut into 1-inch lengths (for garnish and stew); 4 cups dashi stock (kombu + bonito dashi) or low-sodium chicken/vegetable stock; 3 tbs light soy sauce (usukuchi or regular); 2 tbs mirin (sweet rice wine); 1 tbs sake; 1 tsp granulated sugar; 1 tsp salt; 1 tsp fresh ginger, thinly sliced; 1 tsp vegetable oil (or neutral oil) for browning; 1 tsp toasted sesame oil (optional, for finishing); 1 tsp shichimi togarashi or toasted sesame seeds (optional, for serving)

Inspired by Ananda In The Himalayas

Time45m

Serves4

Make Japanese Stew Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Stew

1 lbs boneless chicken thighs, cut into 1.5-inch pieces (or firm white fish / tofu for pescatarian/vegetarian)

2 cups daikon radish, peeled and cut into 1-inch half-moons

1 cup carrot, peeled and cut into 1/2-inch rounds

1 cup small potato (Yukon or russet), cut into bite-size chunks

1 cup onion, thickly sliced

1 cup shiitake mushrooms, stems removed, halved (fresh) or rehydrated (dried)

2 stalks green onion / scallion, cut into 1-inch lengths (for garnish and stew)

Broth & Seasoning

4 cups dashi stock (kombu + bonito dashi) or low-sodium chicken/vegetable stock

3 tbs light soy sauce (usukuchi or regular)

2 tbs mirin (sweet rice wine)

1 tbs Sake

1 tsp granulated sugar

1 tsp Celtic sea salt

1 tsp fresh ginger, thinly sliced

Finishing & Optional

1 tsp vegetable oil (or neutral oil) for browning

1 tsp toasted sesame oil (optional, for finishing)

1 tsp shichimi togarashi or toasted sesame seeds (optional, for serving)

Method

Main Stew

Prepare ingredients

Trim excess fat from chicken thighs and cut into 1.5-inch pieces. Peel and cut daikon into 1-inch half-moons. Peel and slice carrot into 1/2-inch rounds. Cut potato into bite-size chunks. Slice onion into thick rings. Clean and halve shiitake mushrooms. Slice ginger thinly and cut green onions into 1-inch pieces.

Brown the protein (optional)

Heat a medium-large pot over medium heat with 1 tsp vegetable oil. When hot, add chicken pieces in a single layer and brown lightly on all sides, about 2–3 minutes—this adds flavor but is optional. Remove briefly to a plate if pieces finish earlier.

Sauté aromatics and vegetables

In the same pot, add the sliced onion and ginger. Sauté for 2 minutes until fragrant and slightly translucent. Add daikon, carrots, potatoes and mushrooms; toss for 1–2 minutes to coat with oil and warm through.

Add liquid and seasonings

Return browned chicken to the pot. Pour in 4 cups of dashi or stock. Add 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tsp sugar and 1 tsp salt. Stir gently to combine and bring the mixture to a gentle simmer over medium-high heat.

Simmer until tender

Reduce heat so the stew barely simmers. Cover partially (lid slightly ajar) and simmer for 20–25 minutes, or until daikon and potatoes are fork-tender and the chicken is cooked through (internal temp 165°F / 74°C if using meat). Check occasionally and skim any foam or excess fat from the surface.

Adjust seasoning

Taste the broth and adjust seasoning if needed — add up to 1 tsp more soy sauce for saltiness, a pinch more sugar for sweetness, or a dash of salt. If the broth reduced too much, add up to 1/2 cup hot water or stock and reheat gently.

Finish with scallions and oil

Stir in the green onion pieces and 1 tsp toasted sesame oil (optional). Allow to rest off the heat for 2 minutes so flavors meld.

Serving & Optional Garnish

Ladle stew into bowls, making sure each bowl gets a mix of chicken (or protein), daikon, carrot, potato and mushrooms. Sprinkle with shichimi togarashi or toasted sesame seeds if desired. Serve hot with steamed rice or warm crusty bread.

Leftovers: cool to room temperature, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove—add a splash of water if the broth has thickened.