Mirin and Kombu Bake

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Mirin and Kombu Bake

 

Recipe By :The Hotflash Cookbook - Cathy Luchetti

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 10-inch piece kombu

1 1/2 cups water

3 tablespoons mirin or dry sherry

3 tablespoons low-sodium soy sauce

1 tablespoon slivered fresh ginger

2 onions -- cut into thin wedges

1 pound shiitake mushrooms -- stemmed and sliced 1/2-inch thick

1 unpeeled small kabocha squash (about 2

lbs) -- seeded and cut into 1-inch cubes

4 ounces firm tofu -- rinsed, drained, and cut into 1-inch cubes

 

Preheat the oven to 400F. In a medium bowl, soak the kombu in the water for 15

minutes, or untill softened. Remove from water, reserving the liquid, and cut

into slivers.

 

Combine the kombu soaking water with the mirin or sherry, soy sauce, and ginger.

Set aside.

 

Place all the remaining ingredients, including the kombu, in a large baking dish

and gently toss to distribute evenly. Pour the soy sauce mixture evenly over

the vegetables.

 

Cover and bake for about 30 minutes. Gently toss the vegetables in the liquid.

Uncover and bake another 30 to 40 minutes, or until the squash is tender,

stirring the vegetables every 10 minutes or so.

 

Description:

" This hearty stew by Linda Hillel combines tofu, mushrooms, and squash

with kombu, a seaweed delicacy available in most Asian markets. "

 

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Per serving: 257 Calories (kcal); 2g Total Fat; (4% calories from fat); 10g

Protein; 61g Carbohydrate; 0mg Cholesterol; 314mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0