Japanese Style Vegetables

by Celeste Heiter, Dec 28, 2002 | Destinations: Japan / Tokyo

As with other Japanese dishes, the preparation of vegetables is fresh and simple. Any vegetable can be prepared Japanese style, but for the most authentic experience, choose traditional favorites such as shitake mushrooms, Japanese eggplant, yellow gourd, Chinese cabbage, spring onions, bamboo shoots, wild yams, or sweet peas.

Braised Vegetables

3 tbsp sesame oil (vegetable oil may be substituted)
1 cup grated carrot
1 cup sliced shitake mushrooms
1 small head of chopped Chinese cabbage or other leafy greens
2 tbsp wakame seaweed (optional)
1 cup dashi
¼ cup mild soy sauce
¼ cup mirin or sake
Sesame seeds

Soak the seaweed flakes in the dashi. Heat the oil in a wok or large skillet over high heat. Quickly add carrots and mushrooms. Saute for two minutes and add chopped greens. Mix continuously for another two minutes until all vegetables are coated with oil.

Add soy sauce, mirin, and dashi with seaweed, and mix thoroughly. Leafy greens cook very quickly, so only braise until greens are barely tender. Serve immediately with a slotted spoon and sprinkle with sesame seeds.