Feel Good Food
Note: Grate a 1 cm knob of ginger, place in a muslin cloth and squeeze out the juice.
You Will Need
This is an easy one-pot dish that hails from the Japanese style of braising called ‘nishime’. You simply layer vegetables in a pan and braise them in liquid to slowly develop a satisfying sweetness. You can alter the ingredients, but make sure the onion goes in fi rst before adding the remaining vegetables – from fi rmest to fl imsiest. No need to stir as they become intimate when left alone. Serve on rice, with noodles or as a casserole. Heat the sesame oil in a heavy-based frying pan over medium heat and sauté the tempeh for 3–5 minutes, turning until crisp and golden. Remove, cut into triangles and set aside to drain on paper towel.
Lay the onions in the base of a clean frying pan, followed by the pumpkin and corn kernels. Add enough water to come halfway up the vegetables. Season with sea salt, cover, and simmer for 7 minutes over low heat, or until the pumpkin is almost cooked.
Put the mirin, shoyu, lemon juice, ginger juice and kuzu mixture in a bowl and stir to dissolve the kuzu. Add the cooked tempeh to the pan with the vegetables, then quickly stir in the dressing so that it coats the other ingredients. Remove from the heat and serve.