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Japanese Winter Vegetable Stew With Miso

This recipe is rated : 1

Recipe 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

Cooking Procedures

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.
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

eparate oranges in sections, removing all the skin that divides them. Take 4 tablespoons powdered sugar, pinch of salt and enough paprika to make it pink. Beat in well 8 tablespoons oil and 1 tablespoon tarragon vinegar and I plain vinegar. Mix thoroughly and pour over oranges. CHEESE AND TOMATO SALAD Tomatoes. Lettuce. Cheese. Olives. Mayonnaise. Slice peeled tomatoes, cover with grated cheese, add chopped olives and mayonnaise. Serve on lettuce leaves. BANANA SALAD Bananas.

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