Ingredients[]
Directions[]
- In shallow bowl, combine wakame and hot water to cover.
- Let soak 15 minutes.
- Drain and chop coarsely (you should have about ½ cup).
- Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat.
- Add onion and cook, stirring often, until softened, about 5 minutes.
- Stir in garlic, old bay, thyme and cayenne until blended.
- Add celery, bell pepper and burdock if using and cook, stirring occasionally, 5 minutes.
- Reduce heat to medium-low, stir in wakame and cook 4 minutes.
- Remove pan from heat.
- In another large skillet, heat remaining 1 tablespoon oil over medium-high heat until hot but not smoking.
- Add mushrooms and cumin; stir vigorously to keep mushrooms moving.
- Add mirin and cook, stirring, 2 minutes.
- Remove pan from heat.
- In large bowl, combine croutons, vegetable mixture, mushroom mixture, scallions and dill.
- Stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy.
- Season with salt and pepper to taste.