TURNIP & SQUASH STEW WITH CHICKEN

SERVES 4

SIMMERING ROOT VEGETABLES with dashi, soy sauce, mirin, sake, and sugar is a classic way to cook them in Japan. It’s also a great way to generate flavor from vegetables that are sometimes hard to love, like squash and turnips, which become the “meaty” part of this dish. You only need a little bit of chicken to finish it. Pair the stew with rice, lentils, beans, or grains.

3 tablespoons sesame oil

1 small onion, chopped

1 large clove garlic, smashed

1 (2-inch) piece fresh ginger, peeled and smashed

1 small winter squash, peeled and cut into wedges

6 medium turnips, peeled and cut into wedges

3 cups Dashi (here)

¾ cup soy sauce

¾ cup mirin (sweet rice wine)

¾ cup sake

Large pinch sugar

1 boneless, skinless chicken breast, cut into small pieces

Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, and ginger and sweat for about 3 minutes. Add the squash, turnips, dashi, soy sauce, mirin, sake, and sugar and simmer, stirring occasionally, until the vegetables are tender, about 15 minutes.

Add the chicken and reduce the heat to a low simmer. Cover the saucepan and stir occasionally to help the stew cook slowly and evenly. The dish will be ready in about 5 minutes, or when the chicken is moist and cooked through and all the vegetables are tender. Remove the garlic and ginger before serving.