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z 805

 

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 :).