Umani Japanese Stew Of Root Vegetables Seaweed And Chicken Recipes

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JAPANESE CHICKEN AND ROOT VEGETABLE STEW



Japanese Chicken and Root Vegetable Stew image

This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese or Asian markets, or online), the cooking itself is no harder than the usual chicken soup, and the results are just as comforting. You can substitute other root vegetables for the ones called for here. Just make sure to add the sturdier chunks first (taro, celery root, burdock, kohlrabi, turnip, beets) so they have enough time to cook before adding the quicker-cooking ones (turnips, sweet potatoes, winter squash). If you want to make this vegetarian, you can leave out the chicken. It works equally well. Adding cubes of tofu or pieces of fish or seafood during the last few minutes of cooking is also a nice way to go.

Provided by Melissa Clark

Categories     soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

10 to 12 dried Japanese or Chinese shiitake mushrooms (about 1 1/2 ounces)
1 piece kombu, about 7 by 3 1/2 inches
1 pound bone-in chicken thighs (2 to 3), skins removed if you prefer (or substitute bone-in breast meat)
4 ounces taro root, celery root or potato, peeled and cut into 1-inch pieces
4 ounces daikon or other radishes, peeled and cut into 1-inch pieces (or use kohlrabi)
4 ounces carrots, yellow beets or lotus root, peeled and cut into 1-inch pieces
1 cup sake
2 1/2 tablespoons Japanese soy sauce or tamari, more to taste
1 teaspoon sugar
1/2 teaspoon kosher salt
4 ounces sweet potato, white turnip or winter squash, peeled and cut into 1-inch pieces
Rice wine vinegar, to taste
Ground sansho pepper, shichimi togarashi or good smoky chile powder, for garnish

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.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 3 grams, TransFat 0 grams

UMANI (JAPANESE STEW OF ROOT VEGETABLES SEAWEED AND CHICKEN)



Umani (Japanese Stew of Root Vegetables Seaweed and Chicken) image

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

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

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

SEAWEED AND CUCUMBER SALAD



Seaweed and Cucumber Salad image

Make and share this Seaweed and Cucumber Salad recipe from Food.com.

Provided by Scarlett516

Categories     Japanese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup wakame seaweed, hiziki or 1/2 cup arame seaweed
1 medium japanese cucumber (or English cucumber)
2 tablespoons rice vinegar
1/2 teaspoon sugar (optional)
1 teaspoon soy sauce

Steps:

  • Bring a small pot of water to a boil.
  • While the water is coming to a boil, soak the seaweed in cool water for 10 minutes.
  • Put the seaweed into the boiling water, remove immediately, then plunge into the cold water.
  • Dry the seaweed, trim any rough parts, and chop.
  • Meanwhile, cut the cucumber in half length-wise. If there are lots of seeds, scrape them out. Slice as thinly as possible.
  • Mix the cucumber and seaweed.
  • Combine the remaining ingredients and pour over the vegetables.
  • Chill up to 2 hours before serving.

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Top Asked Questions

What is Japanese chicken and root vegetable stew?
Japanese Chicken and Root Vegetable Stew. This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps.
How to make Chicken sashimi?
Trim excess fat off of the chicken, and cut into bite-sized pieces. Heat a large pot over medium-high heat, and add the sesame oil. Sautee the chicken until white. Add all of the vegetables to the pot. Sautee and coat with the oil. Add the sake, and let it come to a boil. Add the mirin, sugar, water, and soy sauce.
How to make sushi with sake?
Heat a large pot over medium-high heat, and add the sesame oil. Sautee the chicken until white. Add all of the vegetables to the pot. Sautee and coat with the oil. Add the sake, and let it come to a boil. Add the mirin, sugar, water, and soy sauce.
How to cook chicken stew with winter root vegetables?
Reduce the heat to low, and simmer 2 minutes. Cover the pot, place it in the oven, and cook for about an hour, until the chicken is very tender. Sprinkle with the remaining parsley before serving. Adapted from the “Chicken Stew with Winter Root Vegetables” from the Stonewall Kitchen Harvest cookbook.

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