Serves 3-4

Ingredients:
15cm strip of kombu soaked in 250ml cold water for at least 10 minutes
1 large onion, halved and sliced into wedges
1/2 a head of cabbage, sliced into 1cm wedges
2 - 3 large carrots, cut into small bite-sized chunks
1/2 butternut, cut into bite-sized chunks
a dash of shoyu

Method:
1. Preheat the oven to 190°C / Gas Mark 5. Take the kombu out of the soaking water. Keep the soaking water, and cut the kombu into 2cm pieces. Put all of the vegetables into a casserole dish. 

2. Add the shoyu to the kombu soaking water and pour over the vegetables. Cover and bake until tender, about 50-60 minutes. Serve hot with brown rice.

Chef: John & Jan Belleme