"Ginger Pickled in Honey" root vegetable stew

recipe

Ingredients (for 4 servings)

Burdock
Medium Taro
1/2 bottle
3個
carrot
small lotus root
1本
1個
boiled bamboo shoots
Shiitake mushroom
100g
5本
Deep-fried tofu
sugar snap pea
2枚
As appropriate
Dashi (cooking broth)
Ginger Pickled in Honey (simmering liquid)
2 cups
大さじ3
simmering soy sauce
Mirin (cooking broth)
大さじ3
大さじ1
sake sauce
大さじ1

How to make it

1 Cut the burdock diagonally and soak in water. Cut the carrots into flower shapes. Cut the other ingredients into bite-sized pieces. Boil the green beans briefly, remove the strings and cut them in half.

2 Put the ingredients for the broth into a pot and bring to a boil. Add all the ingredients except for the deep-fried tofu and snow peas, cover and simmer for about 15 minutes.

3 When the broth has reduced to about half its original volume, add the fried tofu and simmer for a further 5 to 6 minutes.

4 Serve in a bowl and garnish with green beans for color.

The products used in this recipe.

Ginger Pickled in Honey (850g)

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