Naranoppei ｜ Our Regional Cuisines
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Image Source : Nara Prefecture
RECIPE
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.
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
