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Method:
Brush and wash mud away from taros.
Cut both ends off and peel the skin to make six sides. Cut in
halves and soak immediately in water. Wash briefly. Cover
with water and ½ teaspoon salt in a small pan and bring to a boil.
When it comes to a boil, discard water and wash under running water.
Boil again in water without salt two times and remove sliminess (taros
cooked over low heat are liable to fall to pieces, so cook over rather
high heat).
Leave aside. To prepare chicken, remove and discard the yellow
fat and skin sticking out of the body. Cut lengthwise in half
and into bite-sized pieces. Leave aside. Peel skin of
carrot and cut into bite-sized pieces. Soak in water.
Brush burdock in water and cut into bite-sized pieces. Soak in vinegared water until water turns brown to remove harshness.
Rinse and drain in a colander. Set aside. Peel skin and
cut lotus root into bite-sized pieces. Soak in vinegared water
for 3-4 minutes. Rinse, drain and set aside. Place
konnyaku in water and bring to a boil. Boil for 5 minutes and
transfer to cold water. Cut into bite-sized pieces with a spoon.
Set aside. Wash dried shiitake mushrooms briefly and soak in
water until soft and place a weight like a plate on them to prevent
from floating. Cut stems off and leave aside. Prepare snow
peas by removing strings and parboil briefly in salted water.
Heat ½ tablespoon salad oil in a pan. Remove the pan from the
heat and let it cool placed on a wet cloth. Add the chicken and
coat with the oil. Stir-fry over medium heat until slightly
colored and transfer to a bamboo colander. Heat the rest of the
oil in the pan. Stir-fry all the other ingredients except snow
peas. Transfer all to the same colander. Remove excess oil
by pouring plenty of boiling water over. This will improve the
taste and prevent the oil from coming out on the surface when cooled.
Add all the ingredients in a pan with the dashi stock and stock
ingredients. Simmer over high heat. When it comes to a
boil, turn heat to medium. Skim off any scums that forms and
continue simmering with a wooden lid dropped directly onto the food.
In the meantime, turn the ingredients upside down (nabegaeshi).
When the liquid is almost reduced, slant the pan and boil down the
liquid. Transfer to a metal pan. To serve, arrange
ingredients with color in mind. Place green snow peas here and
there for accents.
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