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Japanese Kimpira stew Recipe

Ingredients for people

  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Fresh ginger : 10 g
  • Soy sauce : 15 ml
  • Sesame oil : 15 ml
  • Carrot(s) : 2 g
  • Swede(s) : 50 g
  • Cauliflower : 1 whole
  • Small mushroom(s) : 100 g
  • Courgette(s) : 2 whole
  • Pak choi cabbage(s) : 10 g
  • Baby sweetcorn : 6 g
  • Seaweed : 100 g
Method
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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.

  • 7

    Thinly slice the cabbage and add to the pan. Add the sweetcorn and give the stew a good stir to mix all the ingredients.

  • 8

    Cover the pan and allow the stew to continue cooking. Strain and rinse the cooked kidney beans, add to the stew and mix in.

  • 9

    Serve immediately in bowls

Chef's tip

«You can add other vegetables to the stew as you wish. Make sure the kidney beans are well cooked.»

A flavoursome japanese stew made with 'normal' vegetables alongside traditional japanese ingredients.

Rate this recipe :

(10 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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