Braised Tempeh with Shiso, Herbs and Leek Roots

With this recipe I inaugurate my relationship with shiso :) Japanese basil.

Shiso is an ornamental, aromatic and officinal plant widely used in oriental cuisine. It belongs to the same family of mint and basil: the lamiaceae.
It has numerous properties: it helps regulate blood cholesterol levels, it is purifying and balsamic. Its flavor may recall a mix between anise and lemon balm and is used in Umeboshi (the preparation based on the Japanese salted plums of the same name) to give it its typical red color.

There are various types, green and red shiso. 

500 gr of tempeh
4 medium sized new potatoes
2 carrots
1 leek with its roots (fresh)
2 cloves of garlic
4 dry bay leaves
1 branch of rosemary
1 cup of tamari sauce
1 cup of hot water
8-10 shiso leaves, 4 mint leaves, 8 basil leaves, 10 parsley leaves
extra virgin olive oil, pepper

Cut the tempeh into dice of about 2x2 cm. Wash the fresh herbs and put them to dry on a clean tea towel. Peel the potatoes and carrots, clean the leek keeping aside the roots that you will cut and put in a bowl full of cold water, so that they wash well. Cut everything into pieces of about 2x2cm.

Clean and chop the garlic. In a wok-like pot, put the garlic, bay leaf, rosemary and 4 tablespoons of oil. Let fry for a few minutes (without the garlic burning). Add the tempeh and mix well, then add all the vegetables and soy sauce. Stir and evaporate the sauce, then pour the water, lower the heat to low and put the lid on. Cook for about 25 '.

When cooked, put the braised tempeh on the plates, sprinkle it with the aromatic herbs and leek roots. 

Serve hot or at room temperature, accompanied by a fragrant basmati rice or rice noodles.