Recipe

Soya bean and vegetable stew

  • 45 mins preparation
  • 6 hrs cooking
  • Serves 8
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Ingredients

Soya bean and vegetable stew
  • 3/4 cup (185ml) mirin
  • 1/2 cup (125ml) sake
  • 3 cup (750ml) vegetable stock
  • 400 gram can diced tomatoes
  • 2 tablespoon red miso
  • 2 tablespoon japanese soy sauce
  • 1 tablespoon fresh thyme, chopped
  • 2 centimetre piece fresh ginger (10g), grated
  • 1 teaspoon lemon rind, grated finely
  • 1 1/2 cup (90g) japanese breadcrumbs
  • 2 tablespoon fresh flat-leaf parsley, chopped finely
  • 2 1/4 cup (450g) dried soya beans
  • 10 centimetre piece kelp (konbu)
  • 2 clove garlic, bruised
  • 3 bay leaves
  • 1/4 cup (60ml) olive oil
  • 40 gram butter
  • 2 large onions (400g), chopped
  • 3 medium carrots (360g), chopped
  • 2 stalks celery (300g), chopped
  • 1/2 small_piece daikon (250g), chopped
  • 3 baby eggplants (180g), chopped
  • 125 gram burdock root, peeled, shaved
  • 1 1/2 tablespoon plain (all-purpose) flour

Method

Soya bean and vegetable stew
  • 1
    Soak beans and kelp in cold water overnight; drain. Discard kelp.
  • 2
    Place beans, garlic and 2 of the bay leaves in large saucepan with enough water to cover; bring to the boil. Reduce heat; simmer 2½ hours or until tender. Drain. Rinse under cold water; drain.
  • 3
    Preheat oven to 180°C/350°F.
  • 4
    Heat half the oil and half the butter with remaining bay leaf in large saucepan; cook onion, stirring, 15 minutes. Remove from pan.
  • 5
    Add a little more oil to pan; cook carrot, celery and daikon, stirring occasionally, 15 minutes or until golden. Remove from pan.
  • 6
    Add remaining oil; cook eggplant and burdock, 5 minutes. Remove from pan.
  • 7
    Melt remaining butter in pan; cook flour, stirring, 1 minute. Whisk in mirin and sake until smooth. Stir in stock, tomato, miso, sauce, thyme, ginger and rind. Bring to the boil, then simmer until slightly thickened.
  • 8
    Place beans, vegetables and sauce in 5-litre (20-cup) ovenproof dish; bake, covered, 2 hours. Sprinkle with breadcrumbs and parsley; bake, uncovered, further 30 minutes or until golden.

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