All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Rutabaga, eringi, asupara no guriru, nanbanzu-an / roasted rutabagas, king oyster mushrooms and asparagus with spicy sweet and sour sauce

Rutabagas! Crisp and mildly sweet rutabagas along with eringi mushrooms and asparagus are roasted for a dense flavor, and are complimented by a slightly spicy sweet and sour sauce.


1-2 rutabagas
Handful eringi mushrooms
2 asparagus

For nanbanzu-an sauce
150 cc kobudashi (150cc water + 3-4 cm kombu kelp; soak kombu in water ideally for 30+ minutes)
1 tbsp rice vinegar
1 tbsp mirin
1 tbsp usukuchi soy sauce
1 red chili pepper (sliced)
1 tbsp potato starch + water mixture


Skin rutabagas and cut into 4 to 6.
Remove root part of eringi.
Thinly slice root end of asparagus (save for another use), and cut into matching size with rutabagas and eringi (5-6 cm in this case).


Roast rutabagas.
When soft (about 20 minutes), put eringi and grill for 7-8 minutes, then add asparagus and grill for another 5 minutes (times are at 450 F/230 C).


Meanwhile, heat kobudashi in a small pot on low heat.
When water almost boils, remove kombu.

Add vinegar, mirin, soy sauce and chili pepper, and bring to boil.

Swirl in potato starch + water mixture, and thicken sauce to a gravy consistency (or looser, if you plan to heat it up later).


When vegetables are done, put on plates, pour sauce, and serve hot.

  • Any root vegetable or other roastable vegetable works great.
  • The sauce is very mild. For a more distinct spicy note, add black peppercorns, or substitute tobanjan chili bean paste, chili sauce or Tabasco for red chili pepper. You can adjust the spiciness according to the taste of ingredients. For example, add more spiciness for sweet ingredients, such as kabocha pumpkin or sweet potatoes, or strong flavored portabella mushrooms.
  • Alternatively, ingredients can be sauteed or deep-fried.
  • You can brush ingredients with oil when grilling to make the dish richer.

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