Ibaraki Prefecture


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Ingredients (for 4 persons)

  • monk's quarters 200g
  • carrot 100g
  • lotus root 100g
  • dried shiitake mushroom 5 pieces
  • sheet-like waterfall 1
  • fried tofu 1
  • oil 3 tbsp.
  • A] Soy sauce 4 tbsp.
  • A] Sugar 1 1/2 tbsp.
  • A] Vinegar 2 tbsp.
  • dashi stock 1/2 cup
  • white sesame seeds 2 tbsp.

How to cook

  • 1. Return dried shiitake mushrooms to water and cut into thin strips.

  • 2. Cut the thick ones into quarters and the thin ones in half, then slice into thin strips.

  • 3. Cut burdock root and carrot into matchstick-sized pieces.

  • 4. Drain off the fried bean curd and cut into small pieces, and run the shirataki through boiling water with salt.

  • 5. Put oil in a pan and saute burdock root, carrot, lotus root, deep-fried tofu, shirataki mushrooms, and shiitake mushrooms, in that order, add soup stock and A, and cook.

  • 6. When burdocks become soft, add vinegar, mix well, cover tightly, turn off the heat and steam.

  • 7. Leave it like this until the next day, transfer to another bowl, sprinkle with white sesame seeds, and serve.

Recipe Arrangements

provider : A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Saisai, Hyakkei (Cooperation: Ibaraki Prefecture Dietary Improvement Promoters Council)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.