Fukushima Prefecture


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Ingredients (For 4 persons)

  • Scallops 2 pieces
  • Jew's ear mushroom 8 pieces
  • konjak thread 1/4 ball
  • 1 dried shiitake mushroom 1 piece
  • shiratama fu (bean curd) 4 tbsp.
  • carrot 1/4
  • boiled green bracken a pinch
  • Hana-katsuo (dried bonito) soup stock 4 cups
  • soy sauce 1 to 2 tbsp.
  • sake a little
  • Other ingredients used by each family (ginkgo, chikuwa, daikon radish, bamboo shoots, naruto, etc.) To taste

How to cook

  • 1. Prep.
    Soak scallops in 1 cup water overnight and break into pieces.
    Soak kikurage mushrooms in 1 cup of water overnight and break into bite-sized pieces.
    Cut taro into ginkgo nut slices and boil to remove any sliminess.
    Cut konjak into 1cm length and boil.
    Put back the dried shiitake mushrooms, remove the stones from the mushrooms, and dice them. (Strain the soup).
    Soak shiratama-fu in water and drain.
    Cut carrots into ginkgo nut slices.
    Cut bracken into 2 cm lengths.

  • 2. Put the scallops and stock, shiitake mushrooms and stock, and broth in a saucepan and bring to a boil.

  • 3. Add carrot, kikurage and konjak and simmer until carrot becomes soft, then add taro and simmer until soft.

  • 4. Season 3 with soy sauce and sake.

  • 5. Finally, add the mamefu (white bean curd) and let it simmer for a minute.

  • 6. When ready to serve, top with boiled seasonal greens (spinach, kinugaya, etc.) and bracken. (Do not add too much shiitake mushrooms; enjoy the taste of the scallops)

provider : Mihoko Hiraide

* Recipes vary depending on the region and home.