Ingredients :
- 150 g fresh okara
- 1/3 medium carrot
- 1/2 burdock roots
- 2 shiitake mushrooms
- 1 abura-age (deep-fried tofu)
- 1 chikuwa (if you have)
- 5 cm Japanese leeks (cut into small pieces)
- 250 ml dashi (The soaking liquid from shiitake mushrooms)*
- 2 Tbsp sugar *
- 1 Tbsp sake *
- 1 Tbsp soy sauce *
- 2 Tbsp mirin *
- 1 pinch salt *
- 2 Tbsp vegetable oil
Method :
- Soak shiitake mushrooms in water for about 1 hour. (if no time, 30 mins is also OK)
- Peel carrot and cut into thin sticks. Scrub the burdock root with a brush (no need to peel) and cut into thin shreds (Soak them in water to remove the strong taste). Remove stems of shiitake mushrooms and slice thinly. Cut abura-age and chikuwa into short strips.
- Heat the oil in a pan over medium heat, then put carrot and burdock root and stir fry for 2~3 mins and put shiitake mushrooms and saute. Add okara and cook thoroughly.
- Put abura-age, chikuwa and the * ingredients and bring to a simmer over medium ~ high heat, then lower the heat, and continue to simmer until the liquid is almost gone.
- Top with shredded leek to finish.
- For your reference: About dashi katsuo or niboshi or konbu dashi or mix is also tasty!
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