Ingredients:
Ingredients:
2cups Chicken or fish stock/broth (I personally use Chicken)
1 cup deboned skinless chicken or pork butt chopped bite size
1 cup gobo crawled and reduce ° inch diagonal pieces, absorb water with one teaspoon or 2
vinegar until available 15-twenty minutes. Jetski from gobo from turning brown.
2 medium carrots, peeled, in bite-sized chunks
1 cup renko (lotus root) peeled and sliced
1 10-ounce can bamboo shoots
1 pkg. nishime konbu (dried algae/seaweed) drenched in water until soft, washed.
*Tie into knots at 1-1/2 inch times and cut between your knots.
1 cup koimo peeled (Japanese taters/taro) (could possibly get it fresh but may unavailable
and so i obtain the frozen pkg within the veggies section)
1 cup Shiitake mushrooms (absorb lots of water, stop stalks)
1 block konnyaku, in bite size pieces
1 pkg aburage (fried tofu), optional
1 tablespoon sugar
2 tablespoon shoyu
1 tablespoon Mirin (Japanese cooking wine)
°OR Only Use OYSTER SAUCE TO TASTE°
Directions:
Directions:
Bring chicken broth to some boil over medium heat. Add chicken or pork, gobo, carrots prepare a few minutes. Add bamboo shoots and konbu (seaweed), prepare on medium heat ten minutes or until gobo and konbu are tender. Adding vegetables aside from koimo (taro). Prepare on low heat, stirring occasionally with grain paddle (which means you don°t mash the carrots) before the veggies are carried out after which add some koimo. Simmer until done.
Combine sauce ingredients and increase pot, stirring to combine completely. Taste in the process and increase the seasonings for your taste. Don't boil or prepare on high temperature, particularly if you add chicken because it can get hard. You can include other vegetables but I don't recommend broccoli as florets will discontinue into little pieces and won't look attractive.
°OR JUST ADD OYSTER SAUCE TO TASTE.° NOTE: May use corn starch to thicken sauce.
Note: After I need it quick, I personally use the frozen package of Japanese veggies that curently have the taro, gobo, lotus root, shiitake and carrots inside it. They likewise have frozen packages of Japanese taro, too. Saves time on preparation however, fresh is definitely better. You may also use 1 tablespoon oyster sauce (in order to taste) rather of creating this sauce. Both of them taste great!
