Hawaii Recipes

2lbs. boneless, skinless chicken thighs
2 pkgs. frozen wafu vegetables (Japan)
4 strips konbu
8 to 10 shiitake
1 container konnyaku
3 large aburage
1 can button mushrooms
1/4 cup sake
1/2 cup shoyu
1/4 cup raw sugar
1 pkg. dashi no moto
1 can chicken broth

Soak konbu to soften; tie knits and cut between knots. Soak shiitake, cut to bite-size pieces. Cut remaining vegetables and aburage inot bite size pieces. Cut chicken inot bit size pieces; cook in hot pot with 2 tablespoons oil.

When chicken is 3/4 done, add sake; simmer few minutes. Add shoyu, sugar, and dashi-no-moto; cook few minutes. Add rest of ingredients; continue cooking on medium heat for 45 minutes, mixing or tossing at intervals.