Sukikonbu no nimono ｜ Our Regional Cuisines

1. Wash sukikombu quickly in water, soak in plenty of water for about 20 minutes, soak in water to soak, loosen well, and drain in a colander.

2. Wash dried shiitake mushrooms quickly in water, soak in warm water for about 30 minutes to soak them, remove the taro flakes, and cut into thin strips.

3. Cut carrots into thin strips. Remove bones and skin from grilled dried mackerel and roughly break into pieces. Dip deep-fried tofu in boiling water to remove oil, cut in half horizontally and cut into strips.

4. Pour water into a copper pot, add sukikombu and dried shiitake mushrooms, cover with a lid, and simmer over high heat until the water begins to boil, then reduce the heat to medium and cook, stirring occasionally, until the kombu has a slightly crunchy texture, about 10 minutes.

5. Add carrots and bring to a boil, then add sake, mirin, and soy sauce. When it comes to a boil again, add grilled mackerel, deep-fried tofu, and dried plums, cover with a lid, and simmer over medium heat, stirring occasionally, for about 10 minutes. Once simmering, remove the seeds from the dried plums.

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