Niai ｜ Our Regional Cuisines
source : Kazue Nakagawa, Nakagawa Gakuen Culinary Arts College
RECIPE
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
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1. Return dried shiitake mushrooms to water and cut into thin strips.
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2. Cut the thick ones into quarters and the thin ones in half, then slice into thin strips.
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3. Cut burdock root and carrot into matchstick-sized pieces.
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4. Drain off the fried bean curd and cut into small pieces, and run the shirataki through boiling water with salt.
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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.
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6. When burdocks become soft, add vinegar, mix well, cover tightly, turn off the heat and steam.
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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.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
