Servings size: 2 pax

Cuisine Tags: Vegan, burdock root, tofu, carrot, lotus root

Ingredients:

• 2 pieces Koya-dofu (Shimi-dofu, Kori-dofu, or frozen-dried tofu）
• 30g burdock root
• 30g carrots
• 30g lotus root
• 2 dried shiitake mushrooms
• 2 tbsp dried naga hijiki
• 1/2 tsp Japanese dashi soup stock (powder)
• 1 tbsp soy sauce
• 30g Japanese leeks (naganegi)
• 1 tsp grated ginger
• 2 tsp oil
• 5 tsp water
• 2 bowls of brown rice

Instructions:

1. Soak mushrooms and naga hijiki in water for 15 mins. Drain them and cut them into bite-sized pieces.
2. Soak the koya-dofu in hot water to rehydrate, then rinse and squeeze out any excess moisture and cut into 5mm squares.
3. Cut the burdock, carrot, lotus root, and leek into 5mm cubes.
4. Heat 2 tablespoons of oil in a frying pan over medium heat and transfer burdock, carrots and lotus root into the pan. Stir fry for 1-2 minutes.
5. Add shiitake mushrooms, naga hijiki, koya-dofu, dashi soup stock, soy sauce and water to the pan. Stir fry until tender.
6. Reduce heat to low and cook for 7-8 minutes. Add the leek and grated ginger and mix them together. 
7. Serve them with a bowl of brown rice.

Tips:

• You can put it in a container and keep it in the refrigerator for 3-4 days.

Recipe By: Cooking School Lima Certified Instructor Hiromi Kamata

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