Umani (うま味)– Japanese Stew Root Vegetables

Umani (うま味), 在日式料理中，
一款以多类种根茎类与鸡肉一起焖煮的料理。

虽然这料理用的材料只属一般，

但是对日本人来说，却是熟悉又温馨的。

因为传统的日本妈妈，总喜欢在过年过节，

为心爱的孩子们，做上这带着自家风味的料理。
往往孩子也是凭着熟悉的记忆，而认得回家的路！

recipe adapted from :Angel @ Cook.Bake.Love

Ingredients:

300g-500g chicken thigh/wings/ pork belly

1 radish

2 lotus roots

1-2 carrots (depends on size)

6 shiitake mushrooms (pre-soak in water)

+/- 2 cups bonito flavoured dashi stock*

*I used water + 1 sachet (4g) of bonito dashi powder bought from Daiso

Seasonings:

3 tbsp shoyu

3 tbsp mirin

2 tbsp sake

Sugar to taste 

Method:

1。 Cut all ingredients into big chunks.
2。 Heat a deep pot with little oil; add meat and sauté till fat is released.
3。 Add mushrooms, sauté till fragrant.
4。 Add the rest of ingredients (see note), stir to mix and add stock to about the height of ingredients, add seasonings to taste.

5。 Bring to a boil and simmer over medium low heat, stir occasionally, until all ingredients are fork tender and stock reduced by half or more.

Kitchen notes:

1. You may want to add the lotus roots first to cook for a while before adding other ingredients as it takes more time to cook.
2. Place a piece of baking paper/grease-proof paper on the ingredients helps to keep the moist and ingredients will be cooked faster.
3. Suggest cooking this in advance and let it sit in the pot to allow all ingredients especially the radish to fully absorb the stock.

经过焖煮的根茎类，香糯开胃， 

猪肉入口滑而不腻，
汤汁味味清醇，十分美味 ！

谢谢Angel的美好分享！

@@@@Enjoy !@@@@