Japanese Winter Vegetable Stew With Miso Recipe
Tagged in Japanese Foods
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Directions
In a large nonstick skillet, heat the oil. Add the tofu; cook, stirring as
needed, until golden, 5-6 minutes. Add 2 cups water; bring to a boil. Stir
in the potatoes, carrots, daikon and onion; return to a boil. Reduce the
heat and simmer until the potatoes are tender, about 20 minutes. In a small
bowl, combine the mirin, miso, sugar and 1/4 cup of the vegetable cooking
liquid. Stir into the vegetable mixture.
Ingredients
- 2 ts vegetable oil
- 1 lb pressed tofu*; cubed
- 2 lg potatoes; peeled and cubed
- 2 carrots; cubed
- 1 c sliced daikon radish
- 1 onion; diced
- 1/2 c mirin
- 1/4 c miso*
- 1 tb sugar
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