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Ingredients (for 4 servings)
Sweet potato 1 (250 g)
Renkon Lotus root or 1 (200 g) (cannot be replace with daikon)
4 pieces dried shiitake mushrooms
50 g of beans of Phaseolus Vulgaris (8 pieces)
Kombu seaweed box size 8 cm (can possibly be removed)
1 TBSP dark soy sauce or shoyu Japan
1/2 tablespoon sugar
Pinch of salt
The preparation of the
Round sweet potato slices with Peel approx 1 cm and soaked in water so that it does not discolor. Lotus root and bark into thin slices cut, rounded, less than 1 cm, and now in the water and dipped. Discard the stems of shiitake mushrooms and wash the head Payungnya. Discard the fibrous part of the green beans and cut into 4 cm. place kombu seaweed in a pot with 2.5 cups or 500 ml of water and allow to soak for 15 minutes.
Boiled vegetables. Give the sweet potatoes in a pot with water. Cook over medium heat bring to a boil, then the heat can reduce and simmer again for 10 minutes. The same is boiled Lotus root, but for about 15 to 20 minutes. Use a toothpick to check the vegetables. Sayurannya be difficult looks. If it's a little soft, and separate drain. Bean beans in boiling water and let it boil for 2 minutes, then drain.
Give the sweet potato, Lotus root, and mushrooms in the pan with the Brown algae. Cook over medium heat bring to a boil and reduce heat. Add the sugar and then all the ingredients with a little Cap fit in the pot and cook for 5 minutes or otoshibuta. Then add soy sauce or shoyu Japan and boil again for 5 minutes. Check the sweet potato and root Teratainya with a stick. Easily penetrated, enjoy the taste of the broth. Cook the soup until the soup is thicker than usual. If it seems too sweet, a little salt. Finally put the beans of the mother and the cooker switch off. Serve for 15 minutes prior to the leave.
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