Cleaning out leftovers from the fridge tonight. The stew is Korean-inspired, a gochujang and miso broth with a ton of vegetables. I had frozen part of a giant batch of this stew, and I found out konnyaku does not freeze well. But overall, the flavors were still OK and the gochujang is a wonderful hit of heat in such cold weather.
With the stew, I ate the matsutake takikomi rice, turnip greens (you can make radish greens the same way--this was the first time I made these greens and I used a little too much oil), braised yurine (lily root), and okara.

The greens. Fresh turnip greens braised and cooked with a little bit of aburage. This dish was a huge hit with my husband, and I enjoy using the whole vegetable instead of just throwing the tops out, so I'm glad to have this simple dish in my repertoire now.
Yurine. This vegetable intrigues me, it's rich rather than starchy (but also starchy), with a delicate but distinctive flavor. I love it, but it's tricky to cook. It dissolves into a paste so easily. This time, though, I was able to successfully braise the yurine with egg and mitsuba. It turned out really well, and I was very pleased with it. I haven't seen yurine in the stores again, though, so the season may be over. Okara--a food I find super-comforting and delicious, as well as nutritious. I usually get my okara fresh from the local tofu shop, which is absolutely unbeatable as well as cost-effective. This okara is braised with carrots, naga-negi (Japanese leek), konnyaku, and shiitake. There's a little too much braising liquid left over in this dish, but the flavor was spot-on. I ought to eat this dish much more often than I do, it's so filling, delicious, and cheap to make.