Tokushima Prefecture


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  • Image provided by: Tokushima Culinary Science Society, Shikoku University, Keiko Takahashi

  • Image provided by: Shikoku University, Keiko Takahashi


Ingredients (4 servings)

  • Daikon radish 1/6 (160g)
  • Carrot 1/3 (40g)
  • Dried shiitake mushrooms 2
  • Deep-fried tofu 1
  • Shiitake mushroom stock 1/4 cup
  • Lotus root 40g
  • Burdock root 1/5 (30g)
  • Koya-dofu (frozen dried tofu) 1/2
  • Soup stock 1/4 cup
  • Sugar 1/2 tbsp.
  • Light soy sauce 1/3 tsp.
  • Salt A pinch
  • [Mixed vinegar] Rice vinegar 60ml (4 tbsp.)
  • [Mixed vinegar] Caster sugar 32g (4 tbsp.)
  • [Mixed vinegar] Light soy sauce 1 tsp.
  • [Mixed vinegar] Mirin (sweet cooking rice wine) 1 tbsp.
  • [Mixed vinegar] Sake 1 tbsp.
  • [Mixed vinegar] Salt 2/3 tsp.
  • [Yuzu peel] White sesame seeds 1 tsp.

How to cook

  • 1. Peel the radish and carrot, and cut them into 3 cm strips.

  • 2. Soak the dried shiitake mushrooms in water, and cut them into 5mm strips. (You can use the juice from the mushrooms for soup stock.)

  • 3. Cut the deep-fried tofu in half lengthwise, drain the oil, and cut it into 5 mm strips.

  • 4. Peel and cut the lotus root into 3mm-thick slices. If it's too thick, cut it into half-moon or ginkgo slices.

  • 5. Boil the radish, carrot, lotus root, shiitake mushrooms, and deep-fried tofu in shiitake mushroom stock. When they're cooked, drain them in a colander.

  • 6. Scrape the skin off the burdock root, cut it into 3 cm long diagonal slices, and boil it.

  • 7. Soak the koya-dofu in lukewarm water, cut it into triangles, and slice it into 2 or 3 thick slices. Boil it in soup stock, shiitake mushroom stock, sugar, light soy sauce, and salt.

  • 8. Mix all the ingredients for the [Mixed vinegar].

  • 9. Drain the liquid from steps 5, 6, and 7, and mix them with the vinegar mixture. When the flavors are well blended, place them in a bowl and sprinkle white sesame seeds on top. Cut the yuzu peel into thin strips and serve.

provider : Keiko Takahashi, Shikoku University

* Recipes vary depending on the region and home.