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RECIPE
Ingredients (4 servings)
- Konjac (yam cake) 40g
- Shiitake mushroom 35g (2 of middle size)
- Japanese leek 20g (about 10cm =4inches)
- Potato 80g (1 of middle size)
- Gobou(=Burdock root) 25g (about 15cm=about 6inches)
- Carrot 30g (about 2cm=0.8inch)
- Fried thin tofu 20g (1／2)
- Tofu 60g
- Chopped pork thigh 80g
- [A] Miso 34g (slightly less than 2tbsp.)
- [A] Japanese soup stock powder A little
- [A] Soy sauce 2g (1／3tsp.)
- Sake 4g (slightly less than 1tsp.)
- Oil 3g (1tsp.)
- Water 500cc
How to cook
1. Cut konjac into bite-sized, then parboil to remove scum. Tanzaku-cut fried thin tofu and parboil it to remove oil, then squeeze. Cut off the stem from shiitake mushroom and slice it. Peel vegetables, cut potato into 1.5cm (0.6inch) square, carrot into half-moon shape. Diagonally slice ‘gobou’ and soak to remove scum. Finely chop Japanese leek. Cut tofu into 1.5cm (0.6inch) dice.
2. Put oil into a pan and heat. Add drained ‘gobou’ and fry. Add pork and sake then fry. Add konjac, carrot, potato and shiitake mushroom and fry further together.
3. Add water and simmer until the ingredients get soft.
4. Remove scum. Add fried thin tofu and tofu, then simmer quickly.
5. Add [A] for flavor.
6. Lastly add Japanese leek and stop heating.
provider : Tomioka City School Lunch Center
Recipes vary depending on the region and home.