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Japanese tofu, aubergine and lotus root stew
Fruit and vegetables
1 medium
onion
, finely chopped
2 medium
leeks
, trimmed, washed and sliced into 1cm/½in diagonal slices
2 Japanese
aubergine
, cut into 2cm/¾in discs (alternatively you can use a normal
aubergine
cut into 2cm/¾in discs)
4
garlic
cloves, finely grated
2 tbsp finely grated
ginger
150g/5½oz brown shimeji
mushrooms
, trimmed
Tins, packets and jars
4 tbsp
rice flour
(or cornflour if none available)
Cooking ingredients
500ml/18fl oz
vegetable oil
, plus a little extra for cooking
flaked
sea salt
2 tbsp
sesame oil
2 tbsp heaped
miso
paste
5 tbsp
soy sauce
Dairy, eggs and chilled
2 pieces firm
tofu
, about 375g/13oz, cut into 2.5cm/1in squares
Meat, fish and poultry
4 tbsp
mirin
Other
1 fresh lotus root (medium size, about 400g/14oz)
shichimi togarashi (Japanese seven-spice seasoning)
Back to recipe
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