Vegetable Pot au Feu
2-4 cups Kayanoya Original Dashi Stock (regular-strength dashi)
2 Daikon Radishes
2 Turnips, Peeled
4 Broccoli Rabe
1 Whole Chicken
4 Large Shiitake Mushrooms, chopped
3 tbs Virgin Olive Oil
2 Packets Kayanoya Original Dashi Stock Powder, removed from packet
1 1/2 cups Green Peas
2 tbs White Miso or Saikyo-Miso
bunch Water Cress
Prepare Vegetable Pot au Feu:
Add some prepared Kayanoya Original Dashi Stock to a sauce pan heat to boil.
Peel and dice daikon radish and turnips in even short and long strips, add to boiling dashi, add more dashi if needed.
Prepare broccoli rabe by cutting off ends and florets, then slicing stems long ways, add to boiling dashi.
Cook until just soft, set aside.
Stuff chicken cavity with chopped shiitake mushrooms.
Brush virgin olive oil onto chicken.
Sprinkle to coat liberal amount of Kayanoya Original Dashi Stock Powder (save a little bit for garnish) over chicken.
Cover with basil, rosemary, thyme (save a little bit for garnish) over skin and inside as well.
Place chicken in oven at 140°C / 285° F for 1 hour, (depending on weight) or until internal temperature is 73° C / 165° F.
Blanch peas in boiling water and 2 table spoons of white miso, stir well 2 minutes, or less.
Carve chicken and place over pot au feu vegetables with a few tablespoons of the dashi.
Spoon peas over chicken.
Garnish with water cress, basil, rosemary, thyme, and sprinkle some Kayanoya Original Dashi Stock Powder, serve.