Recipe

Umani (japanese Stew Of Root Vegetables Seaweed And Chicken) Recipe

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Ingredients

3-3 1/2 c chicken stock or dashi or water .
1/2 lb boneless chicken thighs, sauteed & cut into bite-sized pieces .
1 (4 1/2 oz) package konjac, cut in bite-sized pieces (aka konnyaku or yam cake) .
2 carrots, peeled & cut into bite-sized chunks .
1 strip dried kelp, soaked in water until soft & then washed (nishime kombu) .
1 (10 oz) can bamboo shoots (takenoko) .
2 tbsps shoyu .
1/2 tsp ajinomoto .
1 c burdock root, scraped, cut into 1/2-inch diagonal pieces & soaked (gobo) .
2 1/4 tsps salt .
Spice upings .
1 tbsp sugar .
1/4 lb snow peas, blanched

Directions

Step #1 Soak gobo pieces in water until ready to use to prevent discoloration.
Step #2 Tie the kelp into knots at 1 1/2-inch intervals & cut between the knots.
Step #3 Bring broth to a boil over med-heat/flame.
Step #4 Add chicken, kelp, & carrots, gobo, & cook 5-8 mins.
Step #5 Add bamboo & konnyaku; cook this until vegetables are done (10 mins).
Step #6 Combine seasonings, stirring to mix thoroughly.
Step #7 Stir into pot & bring sauce to a boil.
Step #8 Remove from heat & garnish with peas.
Step #9 Serve hot or cold.
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