Filled with umami this dish brings out the best of the ingredients in it.
Serves 4
Ingredients
8 dried Clearspring Shiitake Mushrooms
1 Carrot, peeled and sliced into thick rings
½ Lotus root (fresh or packaged), peeled and sliced into rings
1 bamboo shoot (tinned), cut into bite-size pieces
2 potatoes, peeled and cubed
750ml dashi
1tsp Clearspring Traditional Sea Salt
4tbsp Clearspring Shoyu Soya Sauce or Clearspring Tamari Soya Sauce
3tbsp Clearspring Mikawa Mirin
400g firm tofu, cut into large cubes
8-12 Mange tout, lightly cooked and cooled
Method
Soak the shiitake mushrooms in 250ml of warm water until softened, then remove and discard the stalks, save the cooking liquid.
Put the shiitake, carrot, lotus root, bamboo shoot and potato in a pan with the dashi, mushroom soaking liquid, salt, soya sauce and mirin and simmer until all the ingredients are cooked through. Now add the tofu and continue to simmer until most of the liquid in the pan has evaporated.
Add the mange tout just before serving, so that they heat through without discolouring.
