Filled with umami this dish brings out the best of the ingredients in it.
- 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
- Soak the shiitake mushrooms in 250ml of warm water until softened, then remove and discard the stalks, saving 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.
Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.
Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.
She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).
In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.