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Recipes

Japanese tofu, aubergine and lotus root stew

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The Hairy Bikers got their inspiration for this dish from the Buddhist vegetarian cookery of Japan. It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines used in the dish are longer and thinner than the ones we usually use.

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Ingredients

  • 1 fresh lotus root (medium size, about 400g/14oz)
  • 500ml/18fl oz vegetable oil, plus a little extra for cooking
  • flaked sea salt
  • shichimi togarashi (Japanese seven-spice seasoning)
  • 4 tbsp rice flour (or cornflour if none available)
  • 2 pieces firm tofu, about 375g/13oz, cut into 2.5cm/1in squares
  • 2 tbsp sesame oil
  • 1 medium onion, finely chopped
  • 2 medium leeks, trimmed, washed and sliced into 1cm/½in diagonal slices
  • 2 Japanese aubergine, cut into 2cm/¾in discs (alternatively you can use a normal aubergine cut into 2cm/¾in discs)
  • 4 garlic cloves, finely grated
  • 2 tbsp finely grated ginger
  • 150g/5½oz brown shimeji mushrooms, trimmed
  • 2 tbsp heaped miso paste
  • 4 tbsp mirin
  • 5 tbsp soy sauce