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Root Stew

  • 1 Kabocha Pumpkin (or Buttercup Squash)
  • 2 Parsnips
  • 2 Onions
  • 1 or 2 Burdock Root
  • (Optional: carrots, turnips)
  • 2 Tbsp.Tamari
  • ½ cup Water
  • Mirin (rice wine)
  • 1 Tbsp.Kuzu or Arrowroot powder

Cut up all vegetables to medium size pieces.

In large, skillet, pour tamari, water, mirin. Turn flame on high, add vegetables, and simmer on low to medium flame until done.(about 20 minutes). Add additional liquid as necessary throughout cooking. When vegetables are done·..take a 1 or 2 Tablespoons of kuzu and mix it with ice cold water to dissolve the kuzu (this will NOT work with warm or hot water). Pour this white liquid over the vegetables – – – this will make a thick gravy.


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310-450-9711 Directions