Say it three times fast! Yaki-fu Stew is basically a veganized version of
oden, the traditional Japanese simmered stew.
6-8 cups vegetable broth or water with bouillon added (I used mushroom bouillon)
2 tablespoons lite soy sauce
1 tablespoon mirin
1 strip kombu
2 lotus roots, peeled and sliced
8 cups sliced bok choy (about 4 baby bok choy, sliced thin)
1 carrot, sliced
6 sliced shiitake mushrooms, stems removed
2-3 ounces roasted gluten (yaki-fu)
Bring 6 cups of water or broth to a boil. Add bouillon, if you're using it, and
the soy sauce and mirin. Rinse the kombu and add it to the pot along with all
the remaining ingredients. As the gluten softens up, break it with the edge of a
spoon into bite-sized pieces. Simmer for about 30 minutes, adding water if it
becomes dry. Remove the kombu before serving (unless you like the taste and
texture). Serve with hot mustard
paste. (To make mustard paste, just add water to the dried powder and stir
until it is the right consistency. Start with about 1 tablespoon of powder for 4
servings and add more if necessary.).
Substitutions:
You may omit the mirin and use a teaspoon of sugar.
You may omit the kombu or use another type of sea vegetable.
Instead of lotus roots, you can use peeled potatoes, sliced water
chestnuts, or Japanese yams.
Instead of bok choy, substitute Chinese or napa cabbage, kale, or chard.
Or add spinach at the end of cooking.
Instead of fresh shiitake mushrooms, substitute dried ones (reconstituted)
or any fresh mushrooms.
Instead of roasted gluten, substitute 8 ounces of baked tofu, 8 ounces of
seitan, or 3/4 cup of TVP chunks. Or skip the fake meat and substitute
shelled edamame or another vegetable.
Additions:
Go crazy and put whatever veggies you want in this. Some additions that I
plan to try are
Makes 4 servings, each containing 124 Calories (kcal); 1 g Total Fat; (5% calories from fat); 10 g Protein; 22 g Carbohydrate; 0 mg Cholesterol; 427 mg Sodium; 5 g Fiber