Umani Japanese Stew of Root Vegetables Seaweed and Chicken
Experience the comforting flavors of Japanese home cooking with Umani, a hearty stew brimming with tender chicken, root vegetables, and nutritious seaweed. This traditional recipe combines ingredients like daikon radish, lotus root, and konnyaku with umami-packed dried shiitake mushrooms and kombu, all simmered in a flavorful dashi broth enhanced by soy sauce, mirin, and sake. The gentle simmering process ensures deeply infused flavors, while vibrant snow peas add a fresh pop of color and crunch. Perfect for cozy family meals, this wholesome dish pairs beautifully with steamed rice and showcases the art of simplicity in Japanese cuisine.
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 2 medium Carrot
- 200 g Daikon radish
- 150 g Lotus root (optional)
- 100 g Snow peas
- 200 g Konnyaku (yam cake)
- 6 pieces Dried shiitake mushrooms
- 10 g Kombu (dried seaweed)
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- 750 ml Dashi stock (or water with dashi powder)
- 1 tbsp Vegetable oil
Instructions
1. Rehydrate the dried shiitake mushrooms and kombu: Place the shiitake mushrooms and kombu in a bowl with 1 cup of warm water. Let them soak for 20 minutes. Once softened, slice the shiitake mushrooms into halves or quarters and reserve the soaking liquid as part of the dashi stock.
2. Prepare the vegetables: Peel and chop the carrot, daikon radish, and lotus root into bite-sized pieces. Blanch the snow peas in boiling water for 1 minute, then set them aside. Cut the konnyaku into thin strips and boil it in water for 5 minutes to remove its odor. Drain and set aside.
3. Cut the chicken thighs into large bite-sized pieces.
4. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the chicken and cook until the surface is lightly golden. Remove the chicken and set aside.
5. In the same pot, add the carrots, daikon radish, lotus root, and konnyaku. Stir-fry the vegetables for about 3 minutes, allowing them to absorb the heat and oil.
6. Return the chicken to the pot. Add the sliced shiitake mushrooms and kombu, then pour in the dashi stock (including the shiitake soaking liquid) to just cover the ingredients. Bring the mixture to a boil.
7. Reduce the heat to low and skim off any foam or impurities that float to the surface. Add soy sauce, mirin, sake, and sugar. Stir gently to combine.
8. Cover the pot with a drop lid (if you don’t have one, use a sheet of parchment paper trimmed to fit the size of the pot). Simmer on low heat for 30 minutes, or until the vegetables are tender and the flavors have melded.
9. Before serving, add the blanched snow peas to the pot and allow them to warm through for 1-2 minutes.
10. Serve the umani hot in individual bowls alongside steamed rice. Enjoy!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
