Takiawase: Simmered Seasonal Vegetables and Tofu

A harmonious dish featuring tender root vegetables, earthy shiitake mushrooms, and silky tofu simmered gently in a savory soy-based dashi broth. Perfectly balanced to highlight the natural flavors of seasonal ingredients.

Steps

1. Heat vegetable oil in a small pot over medium heat. 2. Add burdock root slices and sauté for 2 minutes until fragrant. 3. Pour in dashi stock and bring to a gentle simmer. 4. Add daikon, carrot, shiitake mushrooms, and tofu cubes to the pot. 5. Stir in soy sauce, mirin, and sugar. 6. Cover and simmer gently for 15 minutes until vegetables are tender but hold their shape. 7. Adjust seasoning to taste. 8. Serve warm, garnished with sliced spring onions.

100g firm tofu, cut into 2cm cubes 50g daikon radish, peeled and sliced 50g carrot, peeled and sliced 50g shiitake mushrooms, stems removed 30g burdock root (gobo), peeled and sliced thin 150ml dashi stock 1 tbsp soy sauce 1 tsp mirin 1/2 tsp sugar 1 tsp vegetable oil Spring onion, thinly sliced (for garnish)