Vegetables Simmered in Dashi


Some days I just want something light and healthy, and this fit the bill for me.  It’s kind of like a soup, but not.  There’s plenty of broth to go over your rice or to just sip.  The vegetables can be changed out to suit your personal taste, also you can choose to add meat or just leave it with the tofu.  For this one I added both tofu and seafood.

To start you will need to make some dashi, I made the one I also use for my miso soup.  There are a couple that I make depending on what I am using it for.

For the Dashi:

6 c. water

1 long strip of kombu, about 10″ x 2″ (or smaller pieces that equal about that), rinsed

1 medium onion, quartered

1 cup katsuobushi (aka bonito flakes)

In a medium pot add the kombu and onion, bring to a boil.  Let boil for a couple minutes, then remove from the heat and add the katsuobushi.  Let this steep for a couple minutes, then strain.  This dashi can keep in the refrigerator for up to a week.

For the Recipe:

6 c. dashi

10 baby potatoes (or use yukon golds cut into about one inch pieces)

1 large carrot, cut into 1/2″ rounds

1 c. kabocha squash, cut into 1″ chunks

6 fresh shitake mushrooms, sliced 1/4-1/2″ thick (if you do not have fresh dried will work, just soak in hot water before use)

handful of green beans, fresh or frozen (if using frozen be sure to defrost before use)

1 carton soft tofu, but into 1″ chunks

1/2 lb. shrimp, cooked (simmer in a little bit of the dashi for just a few minutes until just done)

1/2 lb. snow crab, cooked (normally comes from the stores cooked)

In a large sauté pan add the dashi, potatoes and carrots and kabocha squash, let cook for about ten minutes or until the vegetables start to soften just a bit.  Add the mushrooms, green beans and tofu.  Cook until green beans are done, but not overcooked.  I like to serve the seafood separate and let each person pick the amount they want.  You can use a little of the stock to heat the crab and shrimp.  If you cook the shrimp while the vegetables are cooking you can use the same stock for both.

To serve, I like to put a scoop of rice in a bowl then top with some vegetables, seafood and broth.  Very light tasting and quite healthy.



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