Umani (Japanese Stew Of Root Vegetables Seaweed And Chicken) Recipe

Name: Umani (Japanese Stew Of Root Vegetables Seaweed And Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 3 -3 1/2 cups 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; Seasonings; 2 1/4 teaspoons salt; 1/2 teaspoon ajinomoto or 1/2 teaspoon Accent seasoning; 1 tablespoon sugar; 2 tablespoons shoyu (soy sauce)

Servings: persons

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 3 -3 1/2 cups 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
Seasonings
2 1/4 teaspoons salt
1/2 teaspoon ajinomoto or 1/2 teaspoon Accent seasoning
1 tablespoon sugar
2 tablespoons shoyu (soy sauce)

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

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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 3 -3 1/2 cups dashi, 1 tablespoon vegetable oil, and more.

Yes, Umani (Japanese Stew Of Root Vegetables Seaweed And Chicken) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Umani (Japanese Stew Of Root Vegetables Seaweed And Chicken)

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