Monday, December 17, 2012,3:36 AM
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PrintPOTATOES AND ASSORTED VEGETABLES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the dashi granules with the measured water in a bowl.
- Blanch sugar peas in boiling water for 2 minutes, then plunge in cold water. Set aside.
- Add carrots, potatoes and radish to a pot with dashi stock. Bring to the boil, then reduce heat to simmer.
- Stir in sugar, soy sauce and sake. Skim off any foam on the surface of stock.
- Cover and simmer for 20-25 minutes or until liquid has reduced by half. Add mirin, bean curd and mushrooms. Return to the boil.
- Finally, add sugar peas and simmer for 2-3 minutes. Serve hot.
INGREDIENTS
- 500 grams White radish, peeled, cut into thick slices and soaked
- 100 grams sugar peas, trimmed
- 320 grams Baby potatoes, unpeeled, scrubbed and washed
- 100 grams 2 Carrots, peeled and cut into batons
- 1½ teaspoon dashi granules
- 750 ml water
- 2 teaspoon Sugar
- 4 tablespoon Japanese soy sauce
- 50 ml Sake
- 2 teaspoon, Mirin
- 250 grams Soft bean curd, cut into cubes
- 4-5 Button mushrooms, caps wiped and stems removed
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