Oden Stew

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* Exported from MasterCook *

 

Oden Stew

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

2 tablespoons canola oil -- plus more for deep-frying

2 cups chopped, cleaned leeks -- white part only

1/2 cup mirin (sweet Japanese sake) or sherry

2 ounces burdock root -- (1 thin stalk; 2 ounces), scrubbed

and cut into a thin roll cut (1/2 cup)

2 medium carrots -- peeled and roll cut (1 1/4 cups)

1 cup lotus root -- (optional), peeled and cut into

1/4-inch slices

5 cups water

1 6-inch piece of kombu and 8 dried shiitake

mushrooms, tied in a cheesecloth

1 medium parsnip -- (1/4 pound) peeled and roll cut (1 cup)

1/4 pound daikon -- peeled and roll cut (1 cup)

1 small knob kohlrabi -- (1/4 pound) peeled and cut into

1-inch cubes

1/4 pound celery root -- peeled and cut into 1-inch squares (1

cup)

1 small sweet potato -- peeled and cut into 1-inch cubes

1/2 small cauliflower -- (1/2 pound), cut into florets (1 1/2

cups)

1 4-inch piece of ginger -- (to make 3 tablespoons of

ginger juice)

3 tablespoons shoyu

1 tablespoon brown rice vinegar

2 tablespoons kudzu dissolved in 1/4 cup cold water

1 scallion -- cut into 1-inch pieces (1/4 cup)

1 teaspoon hot-pepper sesame oil -- (optional)

Salt

 

Serves 4 to 6

Deep-fried tofu, the centerpiece of this warming stew, is surprisingly not

greasy, Frying gives the tofu a deep brown crust that stays intact in the

stew; the tofu absorbs the flavors of the stew and has a pleasing, chewy

texture. I've used some of my favorite Asian root vegetables here, but other

vegetables that would go well include taro root, rutabaga, squash, cabbage,

and bamboo shoots, The hot-pepper sesame oil, available in Asian stores and

natural food markets, is optional-but I love the special dimension it adds.

 

Press the tofu for at least 30 minutes (see page 76).

 

In a small, deep pot, heat 1 1/2 inches of oil to 350F. If you don't have a

thermometer, test the temperature by dropping in a piece of tofu. When it

turns golden after just a few minutes, the oil is hot enough to fry. Gently

drop several tofu pieces into the oil with a slotted spoon and cook for a

few minutes, until golden brown. Move the tofu cubes around occasionally so

they don't stick to the bottom, Drain on paper towels.

 

In a large pot or saucepan, warm the 2 tablespoons of oil. Add the leeks and

saute over medium heat for 10 minutes, or until they are until soft. Add the

mirin, scraping up any brown bits, and simmer, uncovered, for about 5

minutes, or until liquid is reduced by half.

 

Add the burdock, carrots, and lotus root (if using) to the pot and cook for

5 minutes. Add the 5 cups of water, the kombu and shiitake bouquet, and the

parsnip, daikon, kohlrabi, and celery root. Cover the pot, bring to a boil,

then reduce to a simmer and cook the vegetables, partially covered, for 10

minutes. Add the sweet potato, cauliflower and age tofu and simmer,

partially covered, for 15 more minutes. Remove the bouquet from the stew,

and cool the bouquet for a few minutes. Remove and discard the shiitake

stems and thinly slice the caps, Chop the kombu into small pieces and return

to the pot along with the shiitakes.

 

While the stew simmers, first grate the unpeeled ginger Wrap the grated

ginger in a piece of cheesecloth and squeeze out the juice. (Or, just pick

up a handful and squeeze.) You should have about 3 tablespoons.

 

Add the shoyu, vinegar, and ginger juice to the stew. Add the kudzu mixture

and stir until the liquid has turned from cloud to clear and has thickened.

Turn off the heat and stir in the scallions and hot-pepper sesame oil, if

using. Sprinkle with a little salt if necessary

 

WITH ITS LONG, SPINDLY RED OR GREEN STEMS COMING OUT OF A SMALL KNOB,

KOHLRABI LOOKS A LOT STRANGER THAN IT TASTES. IT HAS THE SWEET FLAVOR OF A

YOUNG TURNIP AND IS AVAILABLE FROM SUMMER THROUGH WINTER. PEEL IT AND

PREPARE IT ANY WAY YOUI WOULD A TURNIP.

 

BURDOCK IS A ROOT VEGETABLE THAT IS AVAILABLE IN NATURAL FOOD STORES OR

ASIAN MARKETS . IT HAS A DEEP, EARTHY TASTE AND ADDS SO MUCH DIMENSION TO

THE STEW THAT IT IS WORTH SEEKING OUT, NO NEED TO PEEL BURDOCK, -JUST SCRUB

AND CUT IT. LOTUS ROOT IS ANOTHER UNUSUAL VEGETABLE WORTH THE SEARCH, IT CAN

BE FOUND FRESH IN ASIAN GROCERIES AND DRIED IN NATURAL FOOD STORES.

LOTUS ROOT IS EXOTIC AND BEAUTIFUL LOOKING, AND IS SHAPED LIKE A WHEEL WITH

SPOKES. FRESH LOTUS ROOT IS BEST, BUT IF YOU'RE USING DRIED, SOAK 6 PIECES

IN WATER FOR 2 HOURS.

 

Source:

" The Voluptuous Vegan - ISBN 0-609-80489-8 "

 

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Per Serving (excluding unknown items): 276 Calories; 12g Fat (37.8% calories

from fat); 12g Protein; 34g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

84mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2

Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0