Recipe by Yumiko Ishimaru
8 pieces of broccoli
4 slices of lotus root (round slices 8mm thick)
4 Chateau cut carrots (about 5 cm in length)
Walnut Tofu Sauce Ingredients:
½ block silken tofu (150 g)
About 30 grams roasted walnuts
About 30 grams roasted pine nuts
2 tbsp white miso
1 tbsp white sesame
2 tspn brown sugar
1 tspn Mirin (Japanese rice wine used as condiment)
2 tbsp kelp flakes
1/3 tspn salt
1. Soak the lotus root in vinegar water for 15 minutes. Rinse the broccoli in salt water (not for a very long time though). Pout the lotus root and carrots in a steamer and place them on medium heat for 10 minutes. Steam the broccoli for 3-4 minutes. You can adjust the time depending on your preference of how soft/hard you like your vegetables to be.
2. Put the ingredients for the sauce into a blender and blend it until it becomes a consistent liquid.
3. Put the walnut tofu sauce over warm vegetables and enjoy.