Yasai ankakedonburi (Vegetable rice bowl) 野菜丼
- Yield: 2 servings 1x
Ingredients
Units
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For the an (あん sauce)
- 2 cups shiitake dashi
- 2 tbsp mirin, nikkitta ((microwaved 20–30 seconds to evaporate alcohol))
- 2 tbsp light soy sauce ((usukuchi shoyu))
- 1 1/2 tbsp Potato starch (in 3 tbsp water )
For the vegetables
- 1 cup renkon (lotus root) (sliced 1/4 inch thick and quartered)
- 1 1/2 cup fresh shiitake mushrooms (sliced 1/4 inch thick)
- 2 pieces aburaage (fried tofu skin) or small strips of firm tofu
- 1/4 red bell pepper (sliced 1/4 inch thick)
- 1/2 cup snow or sugar snap peas
- 1/2 bunch enoki mushrooms (bottom trimmed)
- 1/2 tbsp virgin olive oil or sesame oil
For serving
- Japanes brown rice (short grain) or udon noodles
- Toppings- kaiware daikon (radish sprouts), shiso (perilla), chopped green onions, white pepper, ichimi or shichimi red pepper
Instructions
To make the an sauce
- Add the shiitake dashi, mirin, and light soy sauce to a small saucepan and heat to a gentle simmer.
- Get the potato starch slurry ready by stirring it to eliminate any clumps.
- Gradually add the potato starch slurry into the dashi mixture stirring continuously to avoid clumping. Bring to a gentle boil and within a minute or so, the mixture should be noticeably thicker.
- Once thickened, remove from heat and cover.
To make the vegetables
- Using a large pan on medium heat, add the oil and cook the renkon and mushrooms for 1-2 minutes.
- Add in the rest of the vegetables and cook for 4-5 minutes until softened. Stir
occasionally, allowing them to brown slightly. - Once the vegetables have softened, add all the ‘an’ sauce to the vegetable pan and mix the vegetables into the sauce.
- Remove from heat.
To serve
- Place one serving of brown rice into a bowl and pour the vegetable ‘an’ sauce over the rice. Use one generous cup of rice (or 1 bundle of udon noodles) and one generous cup of vegetables with an sauce per person.
- Top with desired toppings and enjoy!
Notes
Tips:
- Other vegetables that work well in this dish are onion, shredded carrots, okra, baby corn, bamboo shoots, eggplant, zucchini, tomatoes, spinach or mizuna. Basically, anything that you’d use in a stir fry would go well with the ‘an’ sauce.
- Use any leftover vegetable ‘an’ sauce as a side dish on its own or to season other foods such as block tofu.