Cochayuyo and Vegetable Stew
This hearty stew is packed with protein and minerals like magnesium, essential for bone health. It’s a simple dish that’s ready in under 30 minutes.
Yields: 2 servings Prep time: 5 minutes Cook time: 20 minutes Difficulty: Easy
Ingredients:
- Half a zucchini
- A quarter of a Hokkaido pumpkin
- 4 tablespoons dried cochayuyo seaweed
- Mirin (to taste)
- Soy sauce (to taste)
- Ginger (to taste)
- Pinch of salt
Instructions:
- Place the cochayuyo in a bowl and cover with boiling water. Let it sit for 20 minutes.
- While the cochayuyo is soaking, chop the zucchini and pumpkin into 2cm cubes.
- Sauté the vegetables in a skillet with sesame oil and a pinch of salt until slightly softened.
- Add the rehydrated cochayuyo and its soaking water to the skillet. The vegetables should be partially covered with water.
- Bring to a boil, then reduce heat to low. Stir in a few drops of soy sauce and mirin. Cover and simmer for 20 minutes, or until all the water has evaporated.
- For an extra flavor boost, add a squeeze of ginger juice. Garnish with chopped parsley if desired. Serve immediately.
