Japanese Simmered Cauliflower Leaves with Potatoes
Simple, delicious, no-waste food - cauliflower leaves are delicious and quite similar to a number of Asian greens (like bok choy). Here, they shine in a simple, slightly sweet, simmered Japanese-style side dish.
Servings 4 people (as a side or a stew)
Calories 137kcal
Ingredients
- 3 cups dashi
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tbsp rice vinegar
- 1 large russet potato
- leaves from one head cauliflower
- 1/2 white onion thinly sliced
- 1 tbsp vegetable oil
Instructions
- Combine the dashi, soy sauce, mirin and rice vinegar in a large pot or deep frying pan and set aside.
- Chop the cauliflower stalks into 1 inch pieces. If the leaves are particularly large, you can separate them from the stalks. Set aside.
- Peel potato and cut into a 1 cm (~½ inch) cubes. Heat the oil on high in a large, heavy skillet for 1 minute. Add the potatoes, spreading them out as thinly as possible. Brown the potatoes, turning occasionally to cook the other sides (5-6 minutes).
- Add the potatoes, cauliflower stalks/leaves, and onions to the dashi broth and bring to a gentle boil. Reduce to a simmer and cook, uncovered, for 15-20 minutes or until the potatoes are very tender.
Notes
Serve with rice or as a side dish to a Japanese main. The vegetables can be served on their own, or the broth can be included to make a hearty vegetable stew.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1100mg | Potassium: 398mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 49.5mg | Calcium: 30mg | Iron: 1.1mg