Nickeys Umani Surprise Recipes

SURPRISE MERINGUES

Steps:

• Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

UMANI (JAPANESE STEW OF ROOT VEGETABLES SEAWEED AND CHICKEN)

Steps:

• 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.

NICKEY'S UMANI SURPRISE

Steps:

• Heat the oil in a deep pan and stir-fry the chicken, burdock, carrots and onion, about 5 minutes.
• Add remaining vegetables. Continue cooking another 5 minutes.
• Add 2 cups dashi broth and bring to a boil; then reduce heat to a simmer for 30 minutes.
• Add seasoning ingredients continue simmering 5 minutes.
• Add uzumaki and burdock fish cake; continue simmering for another 5 minutes.
• Add snow peas. Cook until snow peas are tender.
• ICHIBAN DASHI BROTH:.
• Wipe kombu with a damp cloth; then soak in 3 cups water for 1 hour.
• Place konbu and soaking water in saucepan over medium heat. Just before the water begins to boil, remove konbu.
• Add 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.
• Let stand until the flakes sink to the bottom (this may take 20-30 minutes). Strain broth to remove flakes.
• I add the removed konbu to the main dish -- tie into knots at 1-1/2-inch intervals; cut between the knots.
• OPTIONAL 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.