Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific Main Dish Beans Poultry Vegetables American Asian Japanese Holiday Event Winter Chicken Stove Top Hawaiian One Dish Meal New Years Seasonal Comfort Food Soy Tofu Meat Chicken Thighs Legs Carrots Taste Mood Equipment Presentation Served Cold Served Hot

Umani Japanese Stew Of Root Vegetables Seaweed And Chicken

Rich japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until cooked, then cooled and reheated, a process that may be repeated several times. This infuses the soy-sugar flavors deeply into the ingredients and leaves very little soupiness. You can approximate this procedure simply by making your nishime/umani a day ahead and refrigerating it overnight, then reheating. The dish may be adapted to include more of the veggies you like, less of what you don't like. Many people also like adding tiny japanese taro (araimo). Konnyaku (aka konjac/yam cake) is found in the refrigerated section near the tofu. Use either the white, refined type or the brown, unrefined version. Shirataki noodles would be near the tof

Steps

When the kelp is soft , tie into knots at 1 1 / 2-inch intervals and cut between the knots.
In a soup pot , over medium-high heat , saute chicken and mushrooms in oil until the chicken is cooked.
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.
Combine seasonings , stirring to mix thoroughly.
Stir into pot and bring sauce to a boil.
Add the peas and cook until peas are tender.
Serve hot or cold.

Ingredients

burdock root, dried kelp, chicken stock, vegetable oil, boneless chicken thighs, mushroom, carrots, bamboo shoots, konjac, snow peas, salt, ajinomoto, sugar, shoyu