Umani (Japanese Stew Of Root Vegetables Seaweed And Chicken)

• 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.

burdock root, kelp, chicken, vegetable oil, chicken thighs, mushroom, carrots, bamboo shoots, cake, snow peas, salt, ajinomoto, sugar, shoyu

Taken from www.food.com/recipe/umani-japanese-stew-of-root-vegetables-seaweed-and-chicken-204163 (may not work)