For best results, prepare this dish in a traditional Chinese claypot, which is designed to allow all the seasoning flavors to blend slowly and completely. A normal casserole pot can also be used.
Serves : 4
Preparation time : 30 minutes
Cooking time : 45 minutes
Ingredients :
1 liter (4 cups) water
Two 20 cm (8 in) pieces dried knobu seaweed (optional)
2 teaspoons rice wine
1 cake soft tofu (about 250g/9 o z ), cubed
1 daikon radish, peeled, cut lengthwise and sliced thinly at an angle
1 carrot, cut lengthwise and sliced thinly
6 button mushrooms, wiped clean and cut into 3 pieces each
1 small cooked bamboo shoot, washed, drained, and thinly sliced
1 onion peeled sugar
2 teaspoons salt
2 teaspoon snow peas, tops, tail, and ribs removed
1 red finger-length chili, halved lengthwise
2 teaspoons sesame oil
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Method :
- Put the water, konbu (if using), and rice wine into a claypot or casserole dish. Bring to a boil, reduce the heat to low, cover, and cook for 20 minutes.
- Add the tofu, daikon radish, carrot, mushrooms, bamboo shoot, and onions. Stir in sugar, salt, and soy sauce, cover, and cook for another 10 minutes.
- Add the snow peas and chilies, cooking for 1 more minutes. Remove from the heat.
- Drizzle in the sesame oil, mixing well, and serve.
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