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Kenchin Jiru (Japanese Tofu and Vegetable Stew) - 'Japanese Cooking:
Contemporary & Traditional' by Miyoko Nishimoto Schinner

About 7 cups slivered, sliced or diced vegetables: traditionally, taro
root, carrots, daikon, potatoes, and something green such as snow peas
(mangetout)
2 tbsp oil
1 lb tofu
6 cups Konbu to Shitake no Dashi (Konbu-Shiitake Stock (see below) or,
a commercial veggie stock can be used with slightly different results)
1/2 tsp sea salt
4 to 6 tbsp soy sauce
1 to 2 tsp fresh grated gingerroot
1 tsp dark sesame oil

Prepare the vegetables so that they are all roughly the same size and
thickness (all root vegetables cut into matchsticks or sliced, etc) so
that they will cook evenly.

Heat oil in a large pot. Crumble the tofu by hand, add to the oil,
sautéing for a few minutes. Add the vegetables and sauté for a couple
of minutes more. Add the stock and sea salt and bring to a simmer.
Partially cover and cook until the vegetables are tender. Flavour with
soy sauce, cook for another couple of minutes, then turn off the heat.
stir in the ginger and sesame oil and serve.

Konbu to Shiitake no Dashi (Konbu-Shiitake Stock)

3 x 4 inch piece konbu
5 large or 10 small dried shiitake mushrooms
1 quart water

Soak the shiitakes and konbu in the water for at least 2 hours. Bring
to a boil and simmer for 15-20 minutes. Remove the shiitake and konbu
(can be used for other dishes).

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