Wednesday, October 20, 2010

Donabe steam-fried root vegetables

I enjoy earth-color dishes. Here's another quick and healthy dish (shojin - Buddhist-style vegan).

The dish is made with the tagine-style donabe, "Fukkura-san". This cute donabe with the dome-shape hat does wonderful steam-fry dishes.

It's steam-fried lotus root and gobo (burdock) root with black vinegar, etc. I love the crunchy texture of the root vegetables and the deep flavors. Here's my recipe.

Steam-fried Lotos and Gobo Roots

12-14 oz lotus root, cut diagonally and soaked in water
6-7 oz gobo root, cut diagonally into thin long strips and soaked in water
1.5 tablespoons sesame oil
2 tablespoons sake
2 tablespoons soy sauce
2 tablespoons black vinegar ("kurozu")
1/4 cup shojin (vegan) dashi stock
some shichimi peppers

1. Drain lotus and gobo roots out of water and saute in the skillet of "Fukkura-san" in the sesame oil over medium-high heat for 2-3 minutes.
2. Combine the sake, soy sauce, black vinegar, and dashi stock, and add to the skillet.
3. Cover, and cook until the liquid is reduced to very low. Meanwhile, open the lid and stir the ingredients a couple of times.
4. Turn off the heat and sprinkle some shichimi peppers. Enjoy hot or at a room temperature.

Here's another Buddhist-style vegan ("Shojin") dish and it's one of my regulars. Steam-fried Brussels sprouts and tofu skin in white miso sauce. I made it for a web video program for which I was invited to do a demonstration...It was my first time to do cooking in front of a camera!

Happy donabe life.