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Prep Time : 40 minutes
Active Time : 40 minutes
Total Time : 1 hour 20 minutes

Makes 6 servings


1/2 lb. pork belly or boneless skinless chicken thighs, thinly sliced
freshly ground black pepper
2 TB Aloha shoyu
2 TB vegetable oil
1 (1 oz.) pkg. nishme konbu, soaked, tied in knots, cut between knots
1 large gobo (burdock root), peeled, 1-inch diagonal pieces, soaked in water until ready touse
6 dried shiitake mushrooms, soaked (*liquid reserved), stems removed, cut in half
1 (10 oz.) pack (2 pc.) konnyaku, sliced
1 (8.5 oz) can bamboo shoots, rinsed, drained, 1 ½-inch pieces
3 pc. aburage (fried tofu), sliced
2 medium carrots, peeled, 1 ½-inch pieces
1 small daikon (turnip), 1 ½-inch pieces
1 large hasu (lotus root), peeled, ¼-inch slices
2 pc. araimo (Japanese yam), 1 ½-inch pieces see note
1 (14.5 oz) can chicken broth
1 c. mushroom liquid*
1/2 c. Aloha shoyu
1/2 c. sugar, as desired



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