Stockpot with Soybeans, Shiitake Mushrooms and Potatoes
Ingredients
- Ingredients
- 80 grams dried soybean
- 8 pcs dried Lotus root
- 8 dried shiitake mushrooms
- 1 Tbsp Rice vinegar
- 2 potatoes
- 1 carrot
- 300 grams Bamboo shoots (canned)
- 100 grams Snow peas
- 200 milliliters Dashi (or from a jar)
- 2 Tbsps sugar
- 1 Tbsp sweet Rice wine
- 2 Tbsps Japanese soy sauce
Preparation steps
Soak beans in 1 liter (approximately 4 cups) water overnight. In separate bowls, soak lotus root and shiitake mushrooms overnight. Discard any beans that float to the surface and drain remaining beans. Place beans in a saucepan and cover with water and cook for 1 hour over medium heat. Drain mushrooms and rinse and cut into quarters. Cook lotus roots in boiling vinegar water for about 8 minutes and drain.
Peel potatoes and chop. Peel carrot and finely dice. Cook potatoes and carrots in boiling water for about 8 minutes and drain. Drain bamboo shoots and cut into small pieces and cook in boiling water for about 15 minutes. Rinse snow peas and drain and cut into 2 cm (approximately 3/4 inches) pieces and blanch for 1 minute in boiling, salted water and drain.
Heat broth, sugar and rice wine in a pot and place prepared ingredients, except for snow peas in broth. Cover and simmer over low heat for about 15 minutes. Season with soy sauce and let simmer again for 15 minutes. Remove from heat and stir in sugar snap peas and let stand for 1 minute. Serve hot or cold.
