Umani (Japanese Vegetables with Chicken)

Meal Type

Cuisine

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

Ingredients:

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

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.

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