Winter Carrot Mix

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Total Time
55mins
Prep
20 mins
Cook
35 mins

A blend of braised vegetables commonly served in Japan during the winter months, from Lesley Downer's "Japanese Vegetarian Cooking".

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Ingredients

Nutrition
  • 1 medium carrot
  • 1 ounce fresh burdock root (gobo)
  • 1 sheet deep-fried tofu
  • 2 tablespoons dried hijiki seaweed
  • 14 ounce dried gourd ribbon (kampyo)
  • 34-1 cup dashi (basic Japanese soup stock)
  • 1 tablespoon light soy sauce
  • 1 tablespoon sake (optional)
  • 1 teaspoon honey or 1 teaspoon mirin
  • 14 teaspoon freshly grated gingerroot
  • 1 tablespoon sesame seeds, toasted

Directions

  1. Wash and trim the carrot. Peel the burdock and put into cold water to prevent discoloration. Rinse and drain the deep-fried tofu to remove excess oil. Rinse the hijiki and gourd ribbon. Cut all of these into very small pieces of approximately the same size.
  2. Put all the vegetables into a saucepan and add enough dashi to cover. Bring to a boil, cover (preferably with a drop lid), and simmer for 5 minutes or until the carrots are semicooked. Add the soy sauce, sake, mirin or honey, and ginger and simmer, uncovered, stirring occasionally, for 30 to 40 minutes or until well-flavored and nearly dry.
  3. Arrange in neat mounds in the center of small, deep bowls of a contrasting color and sprinkle with a few sesame seeds. Serve hot or at room temperature.