Japanese Tofu, Aubergine and Lotus Root Stew

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 fresh lotus root (medium size, about 400g/14oz)
• 500ml/18fl oz vegetable oil
• flaked sea salt
• shichimi togarashi (Japanese seven-spice seasoning)
• 4 tbsp rice flour
• 2 pieces firm tofu
• 2 tbsp sesame oil
• 1 medium onion
• 2 medium leeks
• 2 Japanese aubergineaubergine
• 4 garlic
• 2 tbsp finely grated ginger
• 150g/5½oz brown shimeji mushrooms
• 2 tbsp heaped miso paste
• 4 tbsp mirin
• 5 tbsp soy sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel the lotus root, slice it into 5mm (1/4 inch) rounds, and keep them in a bowl of cold water. Cut the tofu into 2cm (3/4 inch) cubes and pat dry with kitchen paper.

2. Toss the lotus root slices with 2 tbsp rice flour and a pinch of flaked sea salt. Heat the vegetable oil in a deep pan to 180°C (350°F) and fry the lotus in batches for 4 to 5 minutes until golden and crisp. Drain on kitchen paper.

3. Dust the tofu cubes with the remaining 2 tbsp rice flour and fry in the same oil for 3 to 4 minutes until golden. Drain on kitchen paper and pour off all but 2 tbsp of the oil.

4. Halve the aubergines lengthwise and cut into 3cm (1 1/4 inch) chunks. Thinly slice the onion and leeks, peel and finely slice the garlic, and trim the shimeji mushrooms into small clumps.

5. Heat the sesame oil in a large pot over medium heat. Cook the onion, leeks, garlic and ginger for 5 minutes until soft. Add the aubergine and mushrooms and cook for 5 minutes more.

6. Pour in enough water to just cover the vegetables and bring to a simmer. Whisk the miso, mirin and soy sauce together with a splash of water, then stir into the pot.

7. Simmer gently over low heat for 20 minutes, stirring now and then, until the aubergine is tender.

8. Add the fried lotus root and tofu to the stew and simmer for 5 minutes to soak up the flavour. Serve hot, sprinkled with shichimi togarashi and a little more flaked sea salt.