How to Make Vegetable Tofu Nimono (Vegetable Tofu Stew)

** Special Thanks: Max T. Stever **

Ingredients for Vegetable Tofu Nimono
(serves 3)

100g Carrot (3.53 oz)
100g Boiled Bamboo Shoot (3.53 oz)
30g Kombu Kelp that was used for making Dashi Stock (1.06 oz)
100g Renkon - Lotus Root (3.53 oz)
200g Satoimo Potatoes (0.441 lb)

100g Konnyaku - Konjac (3.53 oz)
75g Gobo - Edible Burdock (2.66 oz)
100g Atsuage - Deep-Fried Tofu (3.53 oz)
Snap Peas
4 Dried Shiitake Mushrooms

400cc Dashi Stock (1.69 u.s. cup)
Shiitake Liquid+Premade Dashi Stock*
* See our "How to Make Ozoni" video or use 1 tbs Granulated Dashi+Water

2 tbsp Sugar
2 tbsp Sake
2 tbsp Soy Sauce
2 tbsp Hon-Mirin

About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
Category:
Howto & Style
Tags:
cooking Japanese food recipe vegetable stew tofu renkon satoimo konnyaku gobo atsuage shiitake nimono 厚揚げ 野菜 煮物 料理 レシピ クッキング 作り方