Umani Japanese Stew Of Root Vegetables Seaweed And Chicken Recipes
NICKEY'S UMANI SURPRISE
This is Nickey's version of Umani, a Japanese root vegetable dish. This is a relatively simple recipe, just a lot of ingredients! Surprise ... because you never know what's going to be put in it! The prep time is long because of all the soaking involved. Time does not include the time to prepare the ichiban dashi broth. You will need 2 cups broth to prepare this dish. The dashi may be frozen or refrigerated; it will keep for 3 days. If you don't want to make dashi from scratch they do sell instant dashi in the oriental section of most grocers.
Provided by marisk
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 313.3, Fat 15.7, SaturatedFat 3.4, Cholesterol 42.5, Sodium 664, Carbohydrate 27.6, Fiber 4.7, Sugar 7.3, Protein 13.9
UMANI (JAPANESE STEW OF ROOT VEGETABLES SEAWEED AND CHICKEN)
Rich Japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until cooked, then cooled and reheated, a process that may be repeated several times. This infuses the soy-sugar flavors deeply into the ingredients and leaves very little soupiness. You can approximate this procedure simply by making your nishime/umani a day ahead and refrigerating it overnight, then reheating. The dish may be adapted to include more of the veggies you like, less of what you don't like. Many people also like adding tiny Japanese taro (araimo). Konnyaku (aka konjac/yam cake) is found in the refrigerated section near the tofu. Use either the white, refined type or the brown, unrefined version. Shirataki noodles would be near the tofu as well (I found them at a health food store; apparently they're great for low-carbers) You can make a quick and easy dashi by putting 1 strip of kelp and 1/2 cup bonito flakes (I found them right next to each other in the Asian section of the same store) in 4 cups water or veggie stock and bring it to a boil; as soon as it boils, remove from heat and strain the dashi into a bowl. Burdock root should be found with the fresh produce or use reconstituted dried burdock root.
Provided by littleturtle
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 272.7, Fat 14.6, SaturatedFat 3.6, Cholesterol 53.1, Sodium 2084.5, Carbohydrate 18.4, Fiber 3, Sugar 10.5, Protein 17.7
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