"Ginger Pickled in Honey" root vegetable stew
Ingredients (Serves 4)
- 1/2 burdock root
Taro (medium) 3 pieces
- 1 carrot
Lotus root (small) 1 piece
- Boiled bamboo shoots 100g
5 shiitake mushrooms
- 2 pieces of deep-fried tofu
Green beans as needed
- 2 cups of dashi stock [broth]
3 tablespoons Ginger Pickled in Honey [broth]
- 3 tablespoons soy sauce [broth]
1 tablespoon mirin [broth]
- 1 tablespoon sake [broth]
How to make it
1Cut the burdock diagonally and soak in water. Cut the carrots into flower shapes. Cut the other ingredients into bite-sized pieces. Boil the green beans briefly, remove the strings and cut them in half.
2Put the ingredients for the broth into a pot and bring to a boil. Add all the ingredients except for the deep-fried tofu and snow peas, cover and simmer for about 15 minutes.
3When the broth has reduced to about half its original volume, add the fried tofu and simmer for a further 5 to 6 minutes.
4Serve in a bowl and garnish with green beans for color.