Name: Soya bean and vegetable stew
Prep time: 45 min
Cook time: 360 min
Total time: 405 min
Yield: 8
Ingredients: 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

Ingredients

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

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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