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What You Need:
(To Serve: 6)
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2 gobo (burdock), washed and cut into 1-inch-long pieces
3 shiitake (Japanese dried mushrooms)
1/3 cup fresh or thoroughly defrosted shelled green peas
2 tablespoons vegetable oil
1 whole chicken breast, boned but with skin left on, and cut into strips ½ inch wide by 1 inch long
1 canned konnyaku (gelatinous root vegetable), cut into ½-inch dice
2 carrots, scraped and cut into ½-inch pieces
2 whole canned takenoko (bamboo shoots), cut into ½-inch pieces
1 cup niban dashi, or substitute 1 cup chicken broth, fresh or canned
3 tablespoons sugar
1½ teaspoons salt
1 teaspoon Japanese all-purpose soy sauce
MSG
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Translate this recipe:
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| How To Cook: |
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1. Bring 2 cups of water to a boil in a 1-quart saucepan, drop in the gobo and boil briskly, uncovered, for 5 minutes. Drain and set them aside.
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2. Soak the mushrooms in cold water for 2 hours. Then cut off and discard their stems, and slice the mushrooms into ½-inch pieces. Discard their soaking liquid.
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3. Bring 1 cup of water to a boil in a 1-quart saucepan, drop in the peas, and cook briskly for 2 minutes. Drain the peas in a sieve and cool them quickly under cold running water.
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4. In a heavy 10- to 12-inch skillet, heat 2 tablespoons of oil over high heat until a light haze forms above it. Add the strips of chicken and, stirring frequently, cook for 2 to 3 minutes, or until the chicken is golden brown.
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5. Add the konnyaku, carrots, bamboo shoots and gobo, and stir thoroughly. Then pour in the dashi or chicken stock, and 3 tablespoons of sugar. Stir again, cover the pan and cook for 5 minutes over moderately high heat.
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6. Now add the mushrooms, salt, soy sauce and a few sprinkles of MSG and recover the pan. Lower the heat and simmer an additional 8 to 10 minutes.
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7. Stir in the fresh or defrosted frozen green peas, and simmer another 2 to 3 minutes, or only long enough to heat them through.
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8. Serve hot or at room temperature as part of a Japanese meal or as a luncheon dish.
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