Gomoku Yasai irini - Japanese-Style Braised Vegetables
Ingredients for 4 portions
- 8 dried shiitake mushrooms
- 1 tbsp sugar
- 100 g bamboo shoots (can)
- 100 g carrots
- 100 g black salsify
- 30 g mange-tout
- 1 ½ tbsp. sesame oil
- 200 ml chicken (or vegetable) stock
- 5 tbsp Kikkoman Stir-fry sauce
- 100 g white beans (jar)
Preparation
Soak the mushrooms in water with one tsp. sugar overnight. Save 100 ml of the water the next day. Remove the stalks of the hydrated mushrooms and quarter them. Bring the bamboo shoots to the boil in a small quantity of water, then rinse under cold water and drain. Cut the into bite-sized pieces. Peel the carrots and black salsify and cut into bite-sized pieces. Trim the mange-tout, blanch it and slice in half diagonally.
Heat up the sesame oil in a pan and sauté the carrots, black salsify and bamboo shoots in it. Add the mushrooms and sauté them too. Add the chicken or vegetable stock and the shiitake water and bring to the boil. Skim off the froth. Then add stir-fry sauce and simmer at a medium heat for 5 minutes. Put the white beans in the pan and continue cooking the vegetables until half of the stock has evaporated. Then add the mange-tout and serve.
Used products in this recipe
Ingredients for 4 portions
- 8 dried shiitake mushrooms
- 1 tbsp sugar
- 100 g bamboo shoots (can)
- 100 g carrots
- 100 g black salsify
- 30 g mange-tout
- 1 ½ tbsp. sesame oil
- 200 ml chicken (or vegetable) stock
- 5 tbsp Kikkoman Stir-fry sauce
- 100 g white beans (jar)
