• Japanese Root Vegetable and Mushroom Stew


Japanese Root Vegetable and Mushroom Stew

By Beth Jones

Serves 4. Note: this recipe calls for a piece of kombu to flavor the broth. Kombu is a type of kelp widely used in Japanese and other East Asian cuisines. You can find it dried in the International aisle of most co-ops and grocery stores.


For the Aioli

  • 1/4 cup miso
  • 1 cup mayonnaise
  • Pinch of sugar
  • Juice and zest of one lemon
  • 1 teaspoon Sriracha

For the Stew

  • 4, 4-ounce portions of Wild Run Salmon, pin boned and skin on
  • 6 dried mushrooms from Northwood Mushrooms Family Farm, such as porcini, morel or chanterelle, soaked overnight at room temperature in 4 cups water, or soaked in boiling water for two hours
  • 1 piece kombu, about 7 by 3 1/2 inches
  • 1 cup sake or white wine
  • 1 small leek, cut into 1-inch pieces
  • ¾ cup celery root, or parsnip, and cut into 1-inch pieces
  • ¾ cup radishes, or kohlrabi, cut into 1-inch pieces
  • ¾ cup carrots, or yellow beets, and cut into 1-inch pieces
  • 1 Tablespoon minced fresh ginger
  • 2 ½ tablespoons Japanese soy sauce or tamari, more to taste
  • ½ teaspoon kosher salt
  • ½ pound of fresh mushrooms such as shitake, nameko or king oyster
  • 4 ounces sweet potato, turnip or winter squash, peeled and cut into 1-inch pieces
  • 3 Tablespoons rice wine vinegar
  • 6 scallions, thinly sliced on the bias
  • Pinch of chili flakes


Blend the aioli ingredients in a small food processor until smooth. Refrigerate until just before using.

Pull the salmon out of the refrigerator, season with salt and pepper and allow to come to room temperature while you make the stew.

Drain the dried mushrooms, reserving the soaking liquid. Strain the soaking liquid through a coffee filter or fine mesh strainer to remove any dirt or sediment. Place the kombu in a large pot, add rehydrated mushrooms and their strained soaking liquid, and bring to a boil over high heat. As soon as the liquid boils, remove the kombu. At this point, add the wine and the harder vegetables to the pot- (leeks, celery root, radishes, carrots and beets.) Bring to a boil, then reduce heat to medium low, and simmer for 12 minutes. Next add the ginger, fresh mushrooms,soy, salt and rice vinegar. Cook an additional 12-15 minutes or until the vegetables have softened, but not become mushy. Season to taste with more salt, pepper and rice vinegar as needed. Remove from heat.

Heat 2 tablespoons of oil in a large saute pan over medium high heat. When the oil is hot, add the salmon, skin-side down. Sear for 2 minutes. Turn the fish and sear for another 2 minutes for medium rare. Remove the fish from the heat.

To serve, fill 4 large bowls with the stew, place a salmon filet on top of each, skin-side up, and drizzle the fish with the miso aoil. Garnish with scallions and a pinch of pepper flakes.

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