Vegan Nikujaga with Shiitake Mushrooms

Method

1. Prepare the vegan dashi (stock). Wipe any dirt from the dried shiitake mushrooms and kombu kelp. Put them in a large bottle or jar. Add 4 cups water. Put the cap on and soak for at least 30 minutes. Ideally, let sit for 2-5 hours on the counter, or overnight in the fridge to extract full flavour. After soaking, remove the shiitake and kombu from the vegan dashi and set aside for another dish.
2. Peel the potatoes and cut them into quarters. Remove the sharp edges using the "mentori" technique. Smooth edges prevent them from breaking apart while simmering. Soak them in water to remove starch.
3. Peel the carrot and cut into 2.5 cm angled pieces, using the "rangiri" technique. This promotes consistent size and even cooking.
4. Peel the onion and cut in half, then cut each half into wedges.
5. Drain liquid from the shirataki noodles. Cut in half. Blanch in a pot of boiling water for 1 minute to remove odour. Set aside.
6. Cut the abura-age sheets into lengthwise strips,
7. With a sharp knife, cut decorative crosses or stars ("kazarikiri") in the fresh shiitake mushrooms. This helps with flavour absorption. Cut off the stems.
8. In a large pot, heat the neutral oil. Sauté the onion wedges until coated with oil.
9. Add the carrot, shirataki noodles, abura-age strips and fresh shiitake mushrooms. Mix together well.
10. Add 2 cups of the vegan dashi and cover with a lid.
11. Bring to boil and skim off any foam from the surface.
12. Add the sugar, sake, soy sauce and mirin.
13. Mix well and cover with a drop lid. This helps to hold the ingredients in place and prevents them from bumping into each other.
14. Reduce heat and simmer for 15 minutes, or until a potato can be easily pierced with a skewer.
15. Let rest for 30-60 minutes to absorb flavours.
16. Remove strings from the snow peas. In a small pot of boiling water, blanch the snow peas for 1 minute.
17. Add the blanched snow peas to the stew just before reheating, to preserve their vibrant colour.
18. Reheat the Vegan Nikuajga. Serve in 2 individual bowls.