fall to winter, root vegetables generally have better taste. Simmered
vegetables have been preferred by Japanese for a long time. A variety of vegetables
offers textures and a depth of flavor that appeal to any appetite.
＜ Ingredients（4 servings ）＞
150g Renkon (lotus root), 1 carrot, 1
Gobo (burdock root), 10 Ingen ( string beans), 1 Konnyaku, 4 dried Shiitake mushrooms, 100g boiled Takenoko
(bamboo shoot), 2 Atsu-age (deep
fried thick Tofu), 2 tbsp. salad oil
cups water, 2 tsp. Dashi-no-moto(Japanese
powdered stock), 3 tbsp. each of sugar, soy sauce, Sake and Mirin
＜ Directions ＞
Boil Ingen and cut in half. Soak
dried Shiitake mushrooms in water to
soften and cut in half. Keep the water for seasoning.
Boiled Konnyaku for 3 minutes and cut
into a bite size. Shave off Gobo and
peel Renkon, cut them at random into
small chunks. Soak in water separately. Cut Takenoko
and carrot into a bite size. Pour boiled water over Atsu-age and cut each one into four.
Heat salad oil in a large pot and sauté the Shiitake
and the ingredients of (2) except Atsu-age
. Add the seasoning of B and the water of soaking Shiitake, and boil. Add Atu-age
and cook for 10 minutes over medium heat. Turn down the heat and simmer for
10 minutes more. Add Ingen before
turn off the heat.