Stewed vegetables

Stewed vegetables

Advantage of ANAORI kakugama perceived by Chef Okuda

Vegetables stewed in the kakugama do not fall apart. They might seem hard due to the edges remaining, but the inside is cooked to a plump consistency. You can feel the texture of the fibers as they seem to be cooked faster while being loosened.

 Ingredients for 4 servings

  • Pumpkin
  • Lotus root
  • Taro
  • Konjac
  • Green beans

Preliminary preparation:
*Cut all vegetables.
*Boil green beans separately and cut them.

A (broth soup):

  • 300 ml dashi (Japanese soup stock)
  • 4 tbsp. of dark soy sauce
  • 2 tbsp. of mirin
  • 1 tbsp. of sugar



    1. Add ingredients of A and vegetables other than the green beans to the ANAORI kakugama, and cook over high heat.

    2. Once boiling, cover with the cypress lid and cook over medium heat for 8 minutes.
    *Stick a skewer into the taro. If it goes through to the center, it’s done.

    3. After turning off the heat, add the pre-cooked green beans and let sit for a while to let the flavors soak in.

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