Umani Japanese Stew Of Root Vegetables Seaweed And Chicken Recipes

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.

JAPANESE FISH STEW

Steps:

• Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
• Trim and discard the mushroom stems. Slice the caps.
• Sauté the onion in the oil, in a large soup pot for a few minutes.
• Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
• Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
• Add the fish and mushrooms, simmering for 5-7 more minutes.
• Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
• Add the snow peas and scallions, and serve.