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".
- 1 medium carrot
- 1 ounce fresh burdock root (gobo)
- 1 sheet deep-fried tofu
- 2 tablespoons dried hijiki seaweed
- 1⁄4 ounce dried gourd ribbon (kampyo)
- 3⁄4-1 cup dashi (basic Japanese soup stock)
- 1 tablespoon light soy sauce
- 1 tablespoon sake (optional)
- 1 teaspoon honey or 1 teaspoon mirin
- 1⁄4 teaspoon freshly grated gingerroot
- 1 tablespoon sesame seeds, toasted
- 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.
- 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.
- 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.