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Vegetables with Arame and Lemony Kuzu Sauce

Print Recipe
Course Vegetable

Equipment

  • medium size Le Creuset or heavy bottom stainless steel pot

Ingredients
  

  • 1 medium onion diced
  • 2 Tbsp dried arame broken into small pieces
  • 2 stalks celery sliced into 1/2 to 1 inch pieces
  • 4" piece daikon radish sliced into thin quarter slices
  • 1 rutabaga cut off grungy parts and chop into 1/2 inch pieces
  • 2 medium size carrots sliced into half moons
  • 1/2 cup unpeeled burdock thinly sliced
  • 1 cup chopped green cabbage
  • 2 Tbsp coarsely chopped cilantro or parsley
  • 1 Tbsp kuzu
  • 2 tsp umeboshi vinegar
  • 2 tsp lemon juice
  • 1 to 1 1/2 tsp shoyu or gluten-free tamari
  • 1/4 cup cool water

Instructions
 

  • In a medium pot, layer all the vegetables except the cabbage in the order listed. Pour about 1/4 cup water down the side. Place the pot over medium heat, bring to a boil, lower the heat to simmer and cover.
  • When the vegetables are almost done, add the cabbage and stir. Add a little more water if necessary to keep the pot from getting dry. Cook for 3-5 more minutes.
  • In a small bowl, mix the ingredients for the kuzu sauce until the kuzu dissolves. Pour this mixture into the vegetables in three different places. I move vegetables out of the way so I have access to the cooking liquid and use a fork to quickly mix the kuzu sauce in. The kuzu will clump if you pour it directly into hot water without mixing quickly.
  • Stir the vegetables so the kuzu sauce distributes evenly. Add a little more water if needed to make it saucy. The kuzu is cooked as soon as it boils and it makes a lovely sauce. Taste and adjust the flavors if desired. Stir in the fresh herbs.

Notes

If you don't have umeboshi vinegar, I think you can add a little more shoyu (for the salty flavor) and a little more lemon juice. You can also try a little brown rice vinegar.
Try a variety of different vegetables, cutting in the size needed for even cooking. I like sweet potatoes, winter squash, shiitake mushrooms and lotus root as well. You can also add other greens, such as collard greens and kale, at the end in place of the cabbage.
Keyword plant-based, root vegetable