Just-like-Souen’s Kuzu Stew
- Measure 1 ½ cups broth-of-choice into a pot.
- Fill a little cup (like a 5oz Dixie cup) most of the way with cold water (it doesn’t need to be ice cold).
- Put 1 to 3 heaping tablespoons of kuzu (depending on how thick you want the stew) into the cup and mix to dissolve.
- When it’s a white liquid, pour it into the broth, then turn the heat on and bring to a boil.
- Stir and lower to a simmer.
- Add salt to taste.
- Simmer for a long time (30ish minutes?).
- Then cover with a lid and put in the fridge to thicken.
- Meanwhile, steam or stir fry some veggies (such as cauliflower, snow peas, and mushrooms).
- When they’re all very soft, add them to the broth and stir.
- Best to let the stew thicken for at least a few hours before eating.
I know it looks like a lot of steps, but in reality this recipe is easy-peasy! And it’s just as cozy and comforting as the Kuzu Stew from Souen in NYC :).