Serves: 4
Base
Ingredients
- 6 dried shiitake
- 150 g bamboo shoots (pre-packaged and cooked)
- 300 g daikon, peeled
- 150 g renkon lotus root (frozen, pre-sliced)
- 1 carrot, peeled
- 50 g snow peas/mangetout, trimmed
Sauce
Ingredients
- 1/2 tablespoon sesame oil
- 1 cup dashi (1 cup water + 1 teaspoon dashi no moto (instant dashi powder)
- 4 tablespoons mirin
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 1/2 teaspoon Ajinomoto MSG
Instructions
- Soak your shiitake in 1 cup (~240 ml) boiling water for 30 minutes; Once rehydrated, squeeze the shiitake, reserving the soaking liquid which should be strained before using in the sauce.
- Prepare your vegetables: (a) Bamboo shoots, cut into bite‐size pieces. (b) Daikon cut lengthwise in half and then into slices. (c) Renkon lotus root, if using fresh, peel and cut into slices; if using frozen, defrost. (d) Carrot: cut into rounds and if using, use a flower cutter. (e) Snow peas/mangetout: trim and remove the tough fibrous string.
- Blanch the mangetout and cut them diagonally.
- Stir fry all vegetables excluding the snow peas/mangetout with sesame oil for roughly 5-7 minutes. Then add all of the sauce ingredients (in addition to the strained shiitake liquid) and bring to a simmer for roughly 10 minutes. Add a foil lid to ensure all of the ingredients are submerged in the liquid and cook for an additional 10 minutes or until the harder vegetables (daikon and renkon lotus root) are fork‐tender.
- Dish up and arrange the carrots and mangetout on top. Serve hot or at room temperature.