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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