2 cups of water
1/3 cup of green onion, cut into large pieces
1/4 cup of chopped onion
1/4 cup of sesame oil
1/4 cup of vinegar
2 tablespoons of soy sauce (shoyu)
1 teaspoon of salt
1/2 teaspoon of Japanese seasoning (aji-no-moto)
1/2 teaspoon of black pepper
500g of chicken, cut into small pieces with bone
500g of turnip
500g of sweet potato
300g of bamboo shoots in brine (takenoko)
10 leaves of Swiss chard
10 broccoli florets
10 macaroni-like vegetable pieces
6 dried shiitake mushrooms
4 fried tofu cubes, cut into strips
3 crushed garlic cloves
2 medium-sized gobo
1 potato
1 large carrot
2 cups of water
1/3 cup of green onion, cut into large pieces
1/4 cup of chopped onion
1/4 cup of sesame oil
1/4 cup of vinegar
2 tablespoons of soy sauce (shoyu)
1 teaspoon of salt
1/2 teaspoon of Japanese seasoning (aji-no-moto)
1/2 teaspoon of black pepper
500g of chicken, cut into small pieces with bone
500g of turnip
500g of sweet potato
300g of bamboo shoots in brine (takenoko)
10 leaves of Swiss chard
10 broccoli florets
10 macaroni-like vegetable pieces
6 dried shiitake mushrooms
4 fried tofu cubes, cut into strips
3 crushed garlic cloves
2 medium-sized gobo
1 potato
1 large carrot
Baste the chicken with salt, half of the vinegar, garlic, pepper, and onion
Scrape the skin off the turnip, sweet potato, and carrot
Cut them into thick slices
Fry the chicken in a large pan with sesame oil for 20 minutes or until browned
Add the chopped vegetables and half of the water
Simmer on low heat for another two minutes
Cut the shiitake mushroom into 1cm strips and add it to the stew
Taste and adjust the seasoning as needed
Add the soy sauce,
Pel the sweet potato, yam, and vegetable marrow, then cut them into small pieces
Add them to the stew with the bamboo shoots and broccoli
Add the remaining water, vinegar, and Japanese seasoning
Simmer for another 15 minutes or until the vegetables are al dente
If needed, add a little more water
Before removing the pan from heat, sprinkle some green onion on top.
