Shojin Ryori (Buddhist Vegetarian Cuisine): Dashi, NasuMiso Itame, Yuba&Okura no Nimono, Goma Dofu

Prepare the dashi by soaking kombu and sun-dried shiitake mushrooms in water overnight.

Wash the kombu and shiitake mushrooms and place them in a container with water, then refrigerate overnight.

Cut the Chinese eggplant into slices, making cuts on the skin to help with cooking and seasoning absorption.

Coat the cut surface of the eggplant with oil to prevent browning.

Grill the eggplant skin-side down.

Add sweet sake and soy sauce to the eggplant while it cooks to allow the seasoning to penetrate.

Prepare the nimono by cutting okra and yuba into pieces and boiling them with dashi seasoning, mirin, soy sauce, and brown sugar.

Boil the okra last to keep it green and tender.

For goma dofu, rinse azuki beans and boil them in water, discarding the first boiling water to reduce bitterness.

Add new water and boil the azuki beans until soft, maintaining a ratio of 1:2:8 for beans to water.

Mix sesame paste with water in a 1:1:8 ratio and boil until sticky, then pour into a container and refrigerate for 1-2 hours.

Once the goma dofu is set, cut into pieces and serve with sweet azuki bean soup or coconut milk.

Spice Level:

Dietary

Allergens