Umani (Japanese Vegetables with Chicken)

Featured in the Honolulu Star-Bulletin on January 24, 2007.

electric_kitchen_logo

Ingredients:

Umani (Japanese Vegetables with Chicken)

  • 1 8-inch piece nishime konbu (Japanese narrow dried seaweed)
  • 1 medium section renkon (lotus root)
  • 1 cup water
  • 1 teaspoon vinegar
  • 1 8 1/2 ounce can bamboo shoots, drained
  • 1 8 1/2 ounce can matsutake (long stemmed mushrooms), drained OR 7 dried shiitake mushrooms, soaked in water
  • 1 small carrot
  • 1 20 ounce block firm tofu (bean curd), drained
  • 2 pounds boneless, skinless chicken breasts
  • 2 1/2 cups water
  • 3 tablespoons sake (Japanese rice wine)
  • 1/3 cup soy sauce
  • 2 teaspoons salt
  • 3 tablespoons sugar

Directions:

Soak konbu 15 minutes; wash thoroughly. Starting at narrow end, roll tightly; cut in sections about 1 1/2 inch wide. Unroll, tie knots 1 1/2 inches apart; cut between knots. Peel renkon; cut into bite size pieces; boil until tender in the 1 cup water and vinegar; drain. Cut bamboo shoots, matsutake, and carrots into bite size pieces. Cut tofu in 4 slices; broil until brown on each side; cube. Simmer chicken in 2 1/2 cups water for 1/2 hour; strain. Cube chicken. Combine all ingredients; simmer 20 minutes. Makes 6 servings.

Review

Leave a review

Overall Rating
Selecting the check box will display a pop-up.