Subj : Braised Five Vegetables
To   : All
From : Ben Collver
Date : Sat Jun 01 2024 10:18:22

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Braised Five Vegetables
 Categories: Japanese
      Yield: 1 Batch

    180 g  Boneless chicken
      1 md Lotus root
      1 md Carrot
      1 md Burdock root
      8    Snow peas
      1    Konnyaku block
      4    Dried shiitake mushrooms
      1 tb Vegetable oil
      2 tb Mirin

MMMMM-----------------------BRAISING SAUCE----------------------------
      1 tb Soy sauce
      1 tb Sugar

MMMMM----------------------SIMMERING SAUCE---------------------------
    400 ml Dashi broth (2 c)
      3 tb Sugar
  1 1/2 tb Soy sauce
      2 tb Sake

  Cut the chicken into 1-1/2" pieces.

  Heat 2 ts oil in a skillet, and braise the chicken in soy sauce and
  sugar for 2 minutes and set aside.

  Cut lotus root into 1-1/2" lengths and soak in water for 5 minutes.
  Slice carrot in thin rounds and soak dried mushrooms for 30 minutes
  and slice into halves. Boil konnyaku for 3 minutes and cut into
  1-1/2" pieces

  Scrub burdock root and slice diagonally into 1-1/2" lengths, soak in
  water, then boil for 5 minutes. Boil snow peas.

  Heat oil in a large pot and saute the konyaku, lotus root, burdock
  root, and mushroom for 1-1/2 minutes.

  Add the simemring sauce ingredients and bring to a boil. Add the
  chicken and cook over low heat for about 10 minutes.

  Add carrot and continue to simmer for 5 minutes. When all ingredients
  are well coated with the simmering sauce, stir in the mirin. This
  adds a shiny glaze to the dish.

  Garnish with snow peas and serve.

  Tips:

  Use fresh ingredients.

  Use seasonings in moderation at the beginning as flavors will
  concentrate as the dish cooks.

  Simmering seasonings should be added in this order: sugar, salt,
  vinegar, soy sauce, or miso. If the salt or soy sauce is added first,
  the water content of the ingredients will be affected, preventing
  them from absorbing the other flavors.

  When cooking fragile ingredients that easily break, add them last,
  after stir-frying.

  Recipe by Japanese Family-Style Recipes, Urakami Hiroko, 2004

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