Umani Japanese Stew Of Root Vegetables Seaweed And Chicken Recipes

JAPANESE CHICKEN AND ROOT VEGETABLE STEW

Steps:

• In a medium bowl, soak dried mushrooms in water overnight at room temperature. (Alternatively, you can cover mushrooms with hot water and let soak for 2 hours.)
• Remove mushrooms, reserving the soaking liquid. Slice off stems and discard them. Cut the caps into 1/4-inch pieces.
• Place kombu in a large pot, add mushrooms and their soaking liquid, and bring to a boil over high heat.
• Meanwhile, make a drop lid (called an otoshibuta in Japanese) by folding foil into a round just smaller than the pot. Poke a few holes in the drop lid with a chopstick or knife.
• As soon as liquid boils, remove kombu and discard or save to reuse. Add chicken, taro, radish, carrot, sake, soy sauce, sugar and salt to the pot, and bring to a boil. Reduce heat to low, place drop lid directly on top of cooking vegetables and simmer until the chicken is cooked through, about 25 minutes.
• Remove chicken from the pot and set aside. Add sweet potato to the pot, cover pot again with drop lid, and simmer for another 15 to 20 minutes, until vegetables are cooked through but not mushy.
• Meanwhile, shred cooled chicken and divide among four bowls. Stir rice wine vinegar into stew, along with salt to taste, then ladle it into the bowls with the chicken. Garnish with sansho powder or shichimi togarashi and serve.

JAPANESE SEAFOOD STEW

Steps:

• Soak noodles in warm water for 20 minutes.
• Peel and devein shrimp, leaving tails intact. Cut fish into bite-size pieces. Remove stems from mushrooms; halve or quarter large caps.
• Tie kale stems together with kitchen string; blanch in lightly salted boiling water for 10 seconds. Drain; rinse under cold running water. Squeeze water from kale. Trim off tied stems.
• Cut kale bundle and scallions into 2-inch lengths. Drain noodles and cut into 4-inch lengths.
• Mix dashi, mirin, and soy sauce in flameproof casserole. Heat to boiling, then reduce heat to maintain steady simmer. Add scallions, carrots, and kale; simmer 3-4 minutes. Add mushrooms and then pieces of fish, one at a time. Simmer 1 minute, skimming any foam from surface. Add shrimp; simmer 30 seconds. Remove from heat. Stir in noodles. Cover pot and bring to table.

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.

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

Steps:

• Trim any excess fat off the beef and cut into 2" cubes.
• Heat the oil and butter in a pan. I use a Dutch oven.
• Season beef with salt & pepper. Add beef to hot pan and brown the beef.
• Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
• Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
• Add Worcestershire sauce, tomato paste, sugar, paprika.
• Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
• If the liquid level gets too low, add more broth as needed.
• About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.