Stewed Vegetables Shaped like Autumn Leaves

• 1/4 Any variety of squash (I used butternut squash)
• 1 Sweet potato, small
• 1/3 Carrot
• 1/2 Green pepper
• 300 to 400 ml Dashi stock granules
• 1 Usukuchi soy sauce

1. Cut the sweet potato and squash into bite-sized pieces, then carve into leaf shapes.
2. Transform the carrots into flowers and make small oval-shaped "leaves" from the pepper.
3. Put the vegetables into a silicon steamer (or arrange on a flat platter and wrap in plastic wrap), then microwave briefly until slightly tender.
4. In Step 2, be very careful not to steam the vegetables too tender.
5. The purpose of microwaving is to make them cook faster when simmering, so they should be on the raw side at this stage.
6. Transfer vegetables to a pot, pour the dashi soup lightly over the vegetables, drizzle light soy sauce, then gently simmer so as to not break up the vegetables.
7. Once the vegetables are cooked on the firm side, remove from heat and let them soak up the flavor of the broth.
8. Here it is dressed with a cherry tomato.

sweet potato, carrot, green pepper, granules, soy sauce

Taken from cookpad.com/us/recipes/172159-stewed-vegetables-shaped-like-autumn-leaves (may not work)