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Categories:
pack shoots burdock root carrot shiitake mushrooms aburaage water granules soy sauce sake mirin salt sesame oil
Viewed: 40 - Published at: 5 years agoIngredients
- 1 pack Shirataki noodles
- 1 tbsp Shoots of hijiki seaweed (dried)
- 1/2 Burdock root
- 1/3 Carrot
- 2 Dried shiitake mushrooms
- 1 Aburaage
- 300 ml Water
- 1 tsp Dashi stock granules
- 1 tsp Soy sauce
- 2 tsp Sake
- 1 tsp Mirin
- 1/3 tsp Salt
- 1 tsp Sesame oil
Method
- Wash and cut the shirataki into suitable size and drain well.
- Rehydrate the hijiki and dried shiitake mushrooms.
- Julienne the burdock and soak in water.
- Julienne t the carrot and shiitake mushrooms as well.
- Cut the aburaage into small pieces.
- Heat sesame oil in a pan and cook the burdock root and carrots.
- When they are well cooked, add the rest of ingredients.
- Pour the water and seasonings into a pot and keep cooking over medium heat.
- When the liquid is reduced by half, turn the heat off and cover with a lid to let the rest of the liquid be absorbed.
- It is also delicious chilled.
