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 Brown the chicken in the bottom of medium pot with a little oil. Add kombu, water, 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: |