Japanese Winter Vegetable Stew With Miso


Japanese Winter Vegetable Stew With Miso

This stew calls for a few ingredients that you might not keep in your pantry, but it’s worth a trip to an Asian or natural foods market to find them.  The special ingredients –miso, kombu seaweed, and shiitake mushrooms (and Japanese sweet potatoes if you can find them) — are filled with umami, that savory something that chefs are so crazy about. In addition, these ingredients are that special something that give it a true Japanese flavor and aroma. As I was eating the latest batch I prepared, the subtle aroma of the kombu and miso transported me back to my visits to Japan — though certainly not as good as what I ate there, it was a tasty reminder.


2 ts vegetable oil
      1 lb pressed tofu*; cubed
      2 lg potatoes; peeled and cubed
      2    carrots; cubed
      1 c  sliced daikon radish
      1    onion; diced
    1/2 c  mirin
    1/4 c  miso*
      1 tb sugar


Procedures: In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as
needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir in
the potatoes, carrots, daikon and onion; return to a boil. Reduce the heat and
simmer until the potatoes are tender, about 20 minutes. In a small
bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking
liquid. Stir into the vegetable mixture.

Keywords: Japanese Winter Vegetable Stew With Miso

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