Japanese Nishime

1. Place the dried mushrooms in warm water and soak until soft, about 20 minutes. Remove the stems and slice the caps into strips.
2. Place the sliced burdock root in 1 cup water mixed with 1 teaspoon vinegar until ready to cook. Bring the burdock and soaking water to a boil and cook until just tender, then drain.
3. Cook the green beans in boiling water until just tender. Drain and set aside.
4. Rinse the aburaage with hot water, pat dry and cut into bite-size pieces.
5. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chicken and cook until lightly browned and heated through.
6. Add 1/2 cup water or unsalted chicken broth, carrot, burdock root and turnip. Cook over medium heat for 10 minutes.
7. Add the mushrooms, aburaage, bamboo shoots, onion, sugar and reduced-sodium shoyu. Stir gently and continue cooking until the vegetables are tender.
8. Add the cooked green beans and heat through. Serve warm.

Additional Instructions

To keep sodium lower, use unsalted broth and reduced-sodium shoyu. Drain and rinse canned bamboo shoots before using. Rinsing the aburaage with hot water can remove some surface oil and sodium.