Dashi Braised Chicken with Root Vegetables

Ingredients

• 4 boneless, skin-on chicken thighs
• 1⁄4 cup sake
• 1⁄4 cup soy sauce
• 1⁄4 cup canola oil
• 1 medium yellow onion, cut into 1″ pieces
• 8 medium shiitake mushrooms, stems discarded
• 2 medium turnips, peeled and cut into 1″ pieces
• 2 medium Yukon Gold potatoes, peeled and cut into 1″ pieces
• 1 carrot, cut into 1″ pieces
• 4 scallions, 2 minced, 2 thinly sliced on an angle
• 1 (1″) piece ginger, peeled and grated
• 2 cups ichiban dashi
• 2 tbsp. mirin
• Kosher salt, to taste
• 2 tsp. sesame seeds, lightly toasted, for garnish (optional)

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