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Image source: "Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters
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Image source: Passing down Gunma’s Food Culture Text
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RECIPE
Ingredients (4 servings)
- Boiled soybeans 150g
- Daikon radish 80g
- Carrot 40g
- Raw shiitake mushroom 2
- Gobou(=Burdock root) 40g
- Japanese leek 6cm (2.4inches)
- Fried thin tofu 1
- Dashi (=Japanese soup stock) 4cups
- Miso 2 tbsp.
How to cook
1. Put boiled soybeans and adequate amount of water into a mixer, then mash them until you can see chunks of beans.
2. Thinly slice daikon radish, carrot and gobou(=Burdock root) into the same/similar size. Cut raw shiitake mushroom into half, then slice. Remove oil from fried thin tofu, then small tanzaku-cut it. Finely chop Japanese leek.
3. Add 2 into dashi (=Japanese soup stock) to simmer. Once the ingredients get tender, add mashed beans from 1 and simmer further.
4. Add miso for flavor once the ingredients are simmered well.
provider : "Kokoro wo tsunagu(=Connect Hearts) Maebashi Taste", Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters
Recipes vary depending on the region and home.