Umani Japanese Stew of Root Vegetables Seaweed and Chicken Japanese cooking recipe

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Tag : Chicken

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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 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 Accent seasoning
1 tablespoon sugar
2 tablespoons shoyu (soy sauce)

1When 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).
2In a soup pot, over medium-high heat, saute chicken and mushrooms in oil until the chicken is cooked (10 minutes).
3Add the broth and bring to a boil.
4Turn heat down to medium, and add the burdock, kelp, and carrots; cook 5-8 minutes.
5Add bamboo and konnyaku; cook until vegetables are done (10 minutes).
6Combine seasonings, stirring to mix thoroughly. Stir into pot and bring sauce to a boil.
7Add the peas and cook until peas are tender (1-2 minutes).
8Serve hot or cold.

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