Japanese Braised Vegetables in Dashi

Ingredients

• 2 cups dashi stock (kombu and bonito, or vegetable-based)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• ¼ teaspoon fine sea salt
• 2 whole medium carrots
• 1 whole medium Japanese eggplant or zucchini
• 4 ounces fresh shiitake mushroom caps
• 6 ounces baby bok choy or mizuna greens
• ½ inch piece fresh ginger root
• 2 whole scallions, white and light green parts

Instructions

1. 1

   Prepare your mise en place. Peel 2 medium carrots and cut them on the bias (at a 45-degree angle) into 2-inch lengths — this exposes more surface area and creates an elegant, restaurant-style presentation. Cut 1 medium Japanese eggplant or zucchini into 2-inch rounds, then halve each round so you have clean, flat pieces.

2. 2

   Wipe 4 ounces of fresh shiitake mushroom caps clean with a damp towel (do not soak). Trim the stems and leave caps whole or halve any large ones. Wash 6 ounces of baby bok choy or mizuna greens and trim the base of the stems.

3. 3

   Peel a 0.5-inch piece of fresh ginger with the side of a spoon, then slice it into thin half-moons. Slice 2 scallions (white and light green parts only) into 2-inch pieces on the bias, keeping them separate from the dark green tops — you'll use those for garnish at the end.

4. 4

   Pour 2 cups of dashi stock into a medium saucepan (about 3-quart capacity) and set it over medium-high heat. Add the ginger slices and the white and light green scallion pieces. Bring the liquid to a gentle simmer — you should see small bubbles slowly breaking the surface, not a rolling boil.

5. 5

   Once simmering, add the carrot pieces first, as they take longest to cook. Simmer for 3-4 minutes until they just begin to soften but still have a slight bite when you test with a fork.

6. 6

   Add the eggplant or zucchini pieces and the shiitake mushroom caps to the pot. Stir gently to submerge everything. Continue simmering for 3-4 minutes more until the eggplant is tender but still holds its shape.

7. 7

   Pour in 2 tablespoons of low-sodium soy sauce and 1 tablespoon of mirin. Stir gently to combine. The broth should taste subtly savory and slightly sweet — if it tastes too salty, add 1-2 tablespoons of water to balance it. If it tastes flat, add another pinch of salt.

8. 8

   Add the bok choy or mizuna greens and stir gently. Simmer for 1-2 minutes more, just until the greens turn bright green and wilt slightly — they should still have a whisper of firmness. Do not overcook, or they will become mushy and bitter.

9. 9

   Remove the pot from heat and taste the broth one final time. The flavor should be delicate and balanced — never harsh or one-dimensional. Distribute the vegetables and broth evenly among four shallow serving bowls, being careful to include some of the ginger and scallion pieces from the broth in each bowl.

10. 10

    Thinly slice the reserved dark green scallion tops on the bias and scatter them over each bowl as a fresh, sharp garnish. Serve immediately while the vegetables are still warm and the greens are bright.

Tools you’ll need

• 3-quart saucepan with lid
• sharp chef's knife
• cutting board
• spoon for peeling ginger
• damp kitchen towel
• wooden spoon or silicone spatula
• four shallow bowls or serving dishes

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