Japanese Spring Vegetable Ragout Recipe

Name: Japanese Spring Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. dark sesame oil; 1/2 lb. fresh shiitake mushrooms, stems removed, caps thinly sliced (4 cups); 2 medium-size carrots, cut on diagonal into 1/2-inch slices (1 cup); 1/4 cup minced shallots; 1/2 cup sake; 1 Tbs. Japanese soy sauce; 1/2 lb. asparagus spears, trimmed and cut into 2-inch pieces (2 cups); 1/4 lb. snow peas, strings removed (1 1/2 cups); 2 Tbs. kuzu (Japanese arrowroot) dissolved in 1/4 cup water; 2 tsp. umeboshi vinegar

Servings: persons

2 Tbs. dark sesame oil
1/2 lb. fresh shiitake mushrooms, stems removed, caps thinly sliced (4 cups)
2 medium-size carrots, cut on diagonal into 1/2-inch slices (1 cup)
1/4 cup minced shallots
1/2 cup sake
1 Tbs. Japanese soy sauce
1/2 lb. asparagus spears, trimmed and cut into 2-inch pieces (2 cups)
1/4 lb. snow peas, strings removed (1 1/2 cups)
2 Tbs. kuzu (Japanese arrowroot) dissolved in 1/4 cup water
2 tsp. umeboshi vinegar

1
1.
2
Heat oil in medium saucepan over medium heat.
3
Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices.
4
Add sake and soy sauce, stirring to scrape up any brown bits stuck to bottom of pan.
5
Increase heat, and simmer rapidly, about 3 minutes, or until liquid is syrupy.
6
2.
7
Stir in 2 1/2 cups water, and bring to a boil.
8
Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens.
9
Add asparagus; simmer 3 to 5 minutes, or until tender.
10
Stir in snow peas and kuzu, and cook, stirring constantly, 1 to 2 minutes, or until liquid returns to a simmer and has thickened.
11
3.
12
Remove pan from heat, and stir in vinegar.
13
Ladle into shallow bowls, and serve with Rice and Barley with Gingered Adzuki Beans (separate recipe) mounded in middle.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbs. dark sesame oil, 1/2 lb. fresh shiitake mushrooms, stems removed, caps thinly sliced (4 cups), 2 medium-size carrots, cut on diagonal into 1/2-inch slices (1 cup), 1/4 cup minced shallots, and more.

Yes, Japanese Spring Vegetable Ragout falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Spring Vegetable Ragout

How did you like this recipe?

Frequently Asked Questions