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6 chicken drummettes
1 strip nishime kombu (seaweed) 36 inches long
1/2 cup water or chicken broth
1 cup gobo (burdock root)
1 cup carrots
1 cup takenoko (bamboo shoots)
5 - 6 dasheen (Japanese taro)
1/3 cup shoyu
3 tablespoon sugar

Soak kombu in water until soft. Wash. Tie into knots about 2 inches apart. Cut the
kombu apart between the knots. Peel gobo and cut diagonally into bite size pieces.
Soak gobo in water at least 1 hour or overnight. Peel dasheen and cut into bite size
pieces. Soak dasheen in water. Peel carrots and cut diagonally into bite size pieces.
Cut bamboo into bite size pieces.

Brown the chicken in the bottom of medium pot with a little oil. Add kombu, water,
and gobo and simmer for 20 minutes. Add carrots and bamboo shoots and simmer for 5
minutes. Add dasheen. Simmer 5 minutes or until all the vegetables are tender. Add
shoyu and sugar and toss to mix. Serve hot or cold.

Makes about 4 servings

1/2 cup thinly sliced pork or iriko (dried fish) or ebi (dried shrimp) may be substituted for chicken

Extra ingredients:
1 aburage (fried bean curd), sliced
1 konnyaku (tuber root flour cake), cut into bite size pieces
1 can lotus root, cut into bite size pieces
1 jar button mushroom
1 can water chestnut, whole
1 cup shiitake mushroom, sliced and soaked in water

Young Ohana Recipes