vegetables fukume-ni style

Vegetables simmered in a light sauce. Simple and delicious. This can be made with either of the following: turnip, pumpkin, courgettes, squash or white radish (daikon).

for simmering:
500 ml dashi
1tsp salt
2 tsps light soya sauce
mirin

Peel the vegetables. Cut into rounds, tapering the edges for added visual interest, courgettes need to be cut into thicker rounds so that they don’t fall apart when simmering. Steam vegetables until slightly soft. Combine the other ingredients in a pot, bring to a boil, add the cooked vegetables and reduce heat. Let simmer for 30 minutes. Serve vegetables in bowls and ladle on cooking liquid.

from: Japanese Cooking, A Simple Art, Shizuo Tsuji

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