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Asian Root Vegetable Stew

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Asian Root Vegetable Stew


1 tablespoon vegetable oil
2 cups chopped onion
2 pounds extra-hard tofu, rinsed and cut into 1-inch-thick cubes
6 cups of water
1 cup (1-inch thick) peeled daikon radish, diced
1 cup (1-inch thick) parsnip slices
1 cup peeled rutabagas, cut into 1-inch-thick cubes
1 cup carrot slices, 1 inch thick
¼ cup low-sodium soy sauce
2 tablespoons mirin (sweet rice wine)
6 dried shiitake mushrooms (about 1/3 oz)
1 (3-inch square) piece of kombu seaweed
6 tablespoons water
¼ cup cornstarch
2 teaspoons dark sesame oil
¼ cup chopped green onion

To make

Kombu, dried dark seaweed, can be purchased at specialty markets in Asia. If you can't find it, add 1/4 teaspoon of salt. This stew is good to serve with hot boiled rice.
Heat the vegetable oil in a roasting pan over medium-high heat. Add 2 cups of onion and cook for 5 minutes, stirring occasionally. Add tofu; cook for 5 minutes or until golden brown, stirring frequently.Add 6 cups of water, daikon, and the following 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat and simmer for 35 minutes.Combine 6 tablespoons of water and cornstarch, stirring with a whisk. Add the cornstarch mixture to the stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard Kombu. Drizzle with sesame oil; sprinkle with spring onions.
  Views: 29
  Published: 11/20/2023 7:49 PM

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