A flavoursome japanese stew made with 'normal' vegetables alongside traditional japanese ingredients.
If possible, wash the kidney beans the day before and soak overnight in cold water. If not, cook from dry, but this will take longer.
Rinse the kidney beans and bring to the boil in a pan of water. Boil fiercely for at least ten minutes then reduce the heat, cover and simmer until cooked.
Peel the carrots and swede. Break the cauliflower into florets and chop into small chunks. Bring a large pan of water to the boil and add the carrot, swede and cauliflower. Boil for 5 minutes then strain, reserving the vegetables and 500ml of the water.
Peel and chop the onion and set aside. Wash the ginger, peel the garlic and blend them together in a little sunflower oil. Put this mixture in to a large, heavy-bottomed pan. Add the sesame oil and shoyu (soy sauce) and put on a low heat. Add the chopped onion and cook gently for five minutes.
Slice the courgette and the mushrooms and add to the pan. Allow to cook for a further five minutes then add the blanched vegetables and the reserved water.
Put the arame (seaweed) in a bowl, cover with boiling water and allow to soak for five minutes. Add to the stew and add some of the water in necessary - to thin the consistency.
Thinly slice the cabbage and add to the pan. Add the sweetcorn and give the stew a good stir to mix all the ingredients.
Cover the pan and allow the stew to continue cooking. Strain and rinse the cooked kidney beans, add to the stew and mix in.
Serve immediately in bowls
«You can add other vegetables to the stew as you wish. Make sure the kidney beans are well cooked.»