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1
Heat the oil in a deep pan and stir-fry the chicken, burdock, carrots and onion, about 5 minutes.
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2
Add remaining vegetables. Continue cooking another 5 minutes.
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3
Add 2 cups dashi broth and bring to a boil; then reduce heat to a simmer for 30 minutes.
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4
Add seasoning ingredients continue simmering 5 minutes.
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5
Add uzumaki and burdock fish cake; continue simmering for another 5 minutes.
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6
Add snow peas. Cook until snow peas are tender.
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7
ICHIBAN DASHI BROTH:
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8
Wipe kombu with a damp cloth; then soak in 3 cups water for 1 hour.
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9
Place konbu and soaking water in saucepan over medium heat. Just before the water begins to boil, remove konbu.
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10
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.
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11
Let stand until the flakes sink to the bottom (this may take 20-30 minutes). Strain broth to remove flakes.
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12
I add the removed konbu to the main dish -- tie into knots at 1-1/2-inch intervals; cut between the knots.
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13
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.
