Hiroshima Prefecture

Nigome

Nigome
Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Image provided by: Fuchu-cho Food Culture Exploration Group Flower

  • Image provided by: Fuchu-cho Food Culture Exploration Group Flower

RECIPE

Ingredients (1 serving)

  • Azuki beans 50g
  • Daikon radish 1/4 (250g)
  • Burdock root 1/2 (75g)
  • Carrot 1/2 (80g)
  • Taro 2 (140g)
  • Lotus root 100g
  • Dried shiitake mushrooms 2 or 3 (6g)
  • Deep-fried tofu 1/2 (16g)
  • Konjac sheet 1/2 (100g)
  • Soy sauce 50ml
  • Sugar 1/2 tbsp.

How to cook

  • 1. Soak azuki beans in water for a day before to soften and boil lightly.

  • 2. Cut all ingredients into 1cm pieces.

  • 3. Drain burdock root and lotus root.

  • 4. Put all ingredients except taro in a pot and simmer in a large amount of soup stock (not included).

  • 5. Cook until azuki beans become soft, skimming off any foam that floats to the surface. Then add taro, soy sauce, and sugar and bring to a simmer.

  • 6. When simmering, make sure there is enough broth left over to make the sauce a little thinner.

provider : “A collection of Hiroshima Prefecture's Flavorfull Dishes That We Want To Pass On” (Hiroshima Nutrition Education and Health Promotion Executive Committee)

* Recipes vary depending on the region and home.