1. Heat the oil in a deep pan and stir-fry the chicken, burdock, carrots and onion, about 5 minutes. 2. Add remaining vegetables. Continue cooking another 5 minutes. 3. Add 2 cups dashi broth and bring to a boil; then reduce heat to a simmer for 30 minutes. 4. Add seasoning ingredients continue simmering 5 minutes. 5. Add uzumaki and burdock fish cake; continue simmering for another 5 minutes. 6. Add snow peas. Cook until snow peas are tender. 7. ICHIBAN DASHI BROTH: 8. Wipe kombu with a damp cloth; then soak in 3 cups water for 1 hour. 9. Place konbu and soaking water in saucepan over medium heat. Just before the water begins to boil, remove konbu. 10. Add 1/2 cup dried bonito flakes to water and turn heat to low. Cook for 30 seconds, add a pinch of salt, then remove from heat. The salt is the keep the broth from being overpowered by the bonito flavor. 11. Let stand until the flakes sink to the bottom (this may take 20-30 minutes). Strain broth to remove flakes. 12. I add the removed konbu to the main dish -- tie into knots at 1-1/2-inch intervals; cut between the knots. 13. OPTIONAL AddIns: 8 ounces white daikon radishes (cut in 1-inch rounds, then cut those in half); 8 ounces takenoko (boiled bamboo shoot)-I like bamboo but find it a little bitter; any fishcake (don't use sweet tasting fishcake) cut in rounds or bitesize; potatoes, aburage (fried tofu) cut in strips, etc. ---------------------------------------------------------------------------
Nutrition
Ingredients
