Umani (Japanese Stew of Root Vegetables Seaweed and Chicken)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups chicken stock or 3 -3 1/2 cups dashi
  • 1
    tablespoon vegetable oil
  • 12
    lb boneless chicken thighs, cut into bite-sized pieces
  • 12
  • 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)
  • 14
  • Seasonings
  • 2 14
    teaspoons salt
  • 12
    teaspoon ajinomoto or 1/2 teaspoon Accent seasoning
  • 1
    tablespoon sugar
  • 2
    tablespoons shoyu (soy sauce)
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DIRECTIONS

  • 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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