Vegetable Tofu Nimono Recipe (Savory Stew with Vegetables and Deep-Fried Tofu) - Cooking with Dog
We are making healthy, low-fat Vegetable Tofu Nimono. Even though no meat is used, the vegetables that absorbed the dashi stock give the dish a savory flavor.
Ingredients
- 100 g Atsuage (thick deep-fried tofu)
- 100 g Carrot
- 200 g Taro (satoimo)
- 100 g Boiled Bamboo Shoot
- 75 g Burdock Root (Gobo)
- 100 g Lotus Root
- 4 Dried Shiitake Mushroom (medium-size)
- 100 g Konjac
- 30 g Dashi Kombu Seaweed (used for making dashi stock)
- Snap Pea Pod (substitute: string bean pods or snow pea pods)
- 400 ml Dashi Stock (combined with shiitake liquid)
- 2 tbsp Sugar
- 2 tbsp Sake
- 2 tbsp Soy Sauce
- 2 tbsp Mirin
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