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Ingredients Jump to Instructions ↓

  1. 1 cup burdock root, scraped, cut into 1/2-inch diagonal pieces & soaked until ready to use to prevent discoloration (gobo)

  2. 1 strip dried kelp, soaked in water until soft & then rinsed (kombu)

  3. 3 -3 1/2 cups chicken stock or 3 -3 1/2 cups dashi

  4. 1 tablespoon vegetable oil

  5. 1/2 lb boneless chicken thighs, cut into bite-sized pieces

  6. 1/2 cup mushroom

  7. 2 carrots , peeled & cut into bite-sized chunks

  8. 1 (8 ounce) can bamboo shoots

  9. 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)

  10. 1/4 lb snow peas

  11. 2 1/4 teaspoons salt

  12. 1/2 teaspoon ajinomoto or 1/2 teaspoon Accent seasoning

  13. 1 tablespoon sugar

  14. 2 tablespoons shoyu (soy sauce)

Instructions Jump to Ingredients ↑

  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.

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