1/1 Photo of Nickey's Umani Surprise
1 hr 40 mins
This is Nickey's version of Umani, a Japanese root vegetable dish. This is a relatively simple recipe, just a lot of ingredients! Surprise ... because you never know what's going to be put in it! The prep time is long because of all the soaking involved. Time does not include the time to prepare the ichiban dashi broth. You will need 2 cups broth to prepare this dish. The dashi may be frozen or refrigerated; it will keep for 3 days. If you don't want to make dashi from scratch they do sell instant dashi in the oriental section of most grocers.
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Units: US | Metric
- 2 tablespoons vegetable oil
- 8 ounces chicken, cut to 1-inch pieces
- 1 round onion, cut into chunks
- 2 carrots, peeled & cut to 1-inch pieces
- 8 ounces burdock root, skin scraped off and sliced diagonally in 1-1/2-inch pieces (gobo)
- 6 shiitake mushrooms, stems removed (soak in water 30 minutes)
- 8 ounces fresh lotus root, peeled and sliced in 1/8-inch rounds (renkon)
- 9 ounces konjac, 1-inch pieces, any shape (konnyaku or devil's tongue, comes white or with seaweed)
- 8 ounces taro root, peeled (araimo or dasheen)
- 1 -2 tablespoon sugar
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 -3 tablespoons light soy sauce (Kikkoman brand)
- 10 -15 snow peas
ICHIBAN DASHI BROTH
- 1Heat the oil in a deep pan and stir-fry the chicken, burdock, carrots and onion, about 5 minutes.
- 2Add remaining vegetables. Continue cooking another 5 minutes.
- 3Add 2 cups dashi broth and bring to a boil; then reduce heat to a simmer for 30 minutes.
- 4Add seasoning ingredients continue simmering 5 minutes.
- 5Add uzumaki and burdock fish cake; continue simmering for another 5 minutes.
- 6Add snow peas. Cook until snow peas are tender.
- 7ICHIBAN DASHI BROTH:.
- 8Wipe kombu with a damp cloth; then soak in 3 cups water for 1 hour.
- 9Place konbu and soaking water in saucepan over medium heat. Just before the water begins to boil, remove konbu.
- 10Add 1/2 cup dried bonito flakes to water and turn heat to low. Cook for 30 seconds, add a pinch of salt, then remove from heat. The salt is the keep the broth from being overpowered by the bonito flavor.
- 11Let stand until the flakes sink to the bottom (this may take 20-30 minutes). Strain broth to remove flakes.
- 12I add the removed konbu to the main dish -- tie into knots at 1-1/2-inch intervals; cut between the knots.
- 13OPTIONAL AddIns: 8 ounces white daikon radishes (cut in 1-inch rounds, then cut those in half); 8 ounces takenoko (boiled bamboo shoot)-I like bamboo but find it a little bitter; any fishcake (don't use sweet tasting fishcake) cut in rounds or bitesize; potatoes, aburage (fried tofu) cut in strips, etc.
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Nutritional Facts for Nickey's Umani Surprise
Serving Size: 1 (279 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 313.3
- Calories from Fat 141
- Total Fat 15.7 g
- Saturated Fat 3.3 g
- Cholesterol 42.5 mg
- Sodium 663.9 mg
- Total Carbohydrate 27.5 g
- Dietary Fiber 4.6 g
- Sugars 7.2 g
- Protein 13.8 g
The following items or measurements are not included:
fresh lotus root