Nara Prefecture


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Ingredients (For 4 persons)

  • taro 400g
  • thick fried tofu 120g (4 3-4cm cubes)
  • Daikon radish 200g
  • Carrot 100g
  • Konnyaku 200g
  • dried shiitake mushroom 3 medium pieces
  • Dashi stock (kelp) 500ml
  • salt 1/2 tsp.
  • soy sauce 5 tbsp.
  • mirin (sweet cooking sake) 1 tbsp.
  • water for rehydrating dried shiitake mushrooms

How to cook

  • 1. Peel and pre-boil taro.

  • 2. Cut radish and carrot into large pieces. Cut konnyaku into large pieces and pre-boil.

  • 3. Pour boiling water over deep-fried tofu to remove oil.

  • 4. Soak dried shiitake mushrooms in 500 ml of water.

  • 5. Put the ingredients, the juice from the dried shiitake mushrooms, and the broth into a pot and simmer slowly.

  • 6. When the ingredients become soft, add seasonings and simmer further.

  • 7. *The taro will naturally thicken as it cooks.

Recipe Arrangements

provider : Nara Prefecture

* Recipes vary depending on the region and home.

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