Ingredients
- 4 cups water
- 1 piece kombu
- 2 tablespoons mirin
- 2 tablespoons sake
- ¼ cup soy sauce
- 1-2 tablespoons honey or sugar
- 1 medium carrot
- ¾ pound butternut squash
- 8 slices diakon radish
- ¼ pound Yukon Gold potatoes
- 5 shiitake mushrooms
- A few Snow Peas
Directions
- 1Wipe the kombu with a damp cloth and place it in a medium sized sauté pan. Bring 4 cups water to a boil and pour this over then kombu. Cover and set aside to steep for 30 minutes. Stir the mirin, sake, soy sauce and sweetener.
- 2Prepare the vegetables: Peel the carrot and cut it diagonally into thick pieces. Peel the squash and cut it into 1 ½ inch cubes. Peel the potatoes and cut into cubes that are smaller than the squash. Trim and discard the stems from the mushrooms and the strings from the snow peas.
- 3Add all the vegetables except the snow peas to the sauté pan containing the kombu sauce. Bring this to a boil. Cover and cook over medium heat for about 15 minutes, stirring occasionally. Remove and discard the kombu. Turn the heat to high and cook the vegetables, uncovered, until the liquid is almost absorbed, stirring occasionally to coat with the sauce. Stir in the snow peas just to warm through, then transfer to a serving dish and drizzle the glazed sauce over.
