Umani (Japanese Stew of Root Vegetables Seaweed and Chicken)
- Ready In:
- 1 cup burdock root, scraped, cut into 1/2-inch diagonal pieces & soaked until ready to use to prevent discoloration (gobo)
- 1 strip dried kelp, soaked in water until soft & then rinsed (kombu)
- 3 - 3 1⁄2 cups chicken stock or 3 -3 1/2 cups dashi
- 1 tablespoon vegetable oil
- 1⁄2 lb boneless chicken thighs, cut into bite-sized pieces
- 1⁄2 cup mushroom
- 2 carrots, peeled & cut into bite-sized chunks
- 1 (8 ounce) can bamboo shoots
- 1 (4 1/2 ounce) package konjac, cut in bite-sized pieces (aka yam cake) or 6 ounces shirataki noodles, drained and rinsed (made with tofu and yam flour)
- 1⁄4 lb snow peas
- 2 1⁄4 teaspoons salt
- 1⁄2 teaspoon ajinomoto or 1/2 teaspoon Accent seasoning
- 1 tablespoon sugar
- 2 tablespoons shoyu (soy sauce)
- When the kelp is soft, tie into knots at 1 1/2-inch intervals and cut between the knots (I had to cut it into thinner strips in order to tie it).
- In a soup pot, over medium-high heat, saute chicken and mushrooms in oil until the chicken is cooked (10 minutes).
- Add the broth and bring to a boil.
- Turn heat down to medium, and add the burdock, kelp, and carrots; cook 5-8 minutes.
- Add bamboo and konnyaku; cook until vegetables are done (10 minutes).
- Combine seasonings, stirring to mix thoroughly. Stir into pot and bring sauce to a boil.
- Add the peas and cook until peas are tender (1-2 minutes).
- Serve hot or cold.
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