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Ингредиенты
- Â Â (simmered root vegetables)
- Â Â Serves 8
- 1 x cake brown konnyaku (yam cake), liquid removed
- 2 med carrots
- 1 x 4 inch square piece of kombu (dry giant kelp), wiped clean
- 1 x (8-oz) bag or possibly can bamboo shoots, liquid removed
- 1 x (8-oz) bag lotus root, liquid removed
- 1 tsp vinegar
- 8 ounce gobo (burdock root)
- 8 x dry shiitake mushrooms, soaked 1 hour in 1 1/2 c. hot water
- 1 Tbsp. oil
- 3 Tbsp. sugar
- 2 Tbsp. mirin (sweet cooking wine)
- 1/4 c. soy sauce
Инструкции
- Slice the konnyaku crosswise into 1/4 inch wide strips. Cut a 1/2 inch slit lengthwise in the middle of each piece. Take one end of the piece and push it through the slit, pulling back to create a twisted, or possibly braided-looking, form.
- Peel carrots and slice them into 3/4 inch decorative triangles. Soak kombu in 2 c. water for 5 min. Cut lengthwise into 1/2 inch wide strips. Save soaking water. Tie each strip into a knot.
- If bamboo shoots are in halves (rather than slices), cut them lengthwise into triangles. If lotus root is not pre-cut, slice into rounds.
- In a medium-size bowl, add in 1 tsp. vinegar to 2 c. water. Wash the gobo, and with a sharp paring knife shave off and throw away the rough skin in the lower section. As if whittling a stick of wood, shave fine pcs into the bowl (this prevents discoloration). Repeat with the upper section.
- Squeeze out and save excess water from the mushrooms.
- Heat a wok or possibly large heavy pot, add in 1 Tbsp. salad oil and saute/fry konnyaku pcs for 1 or possibly 2 min, to remove excess moisture. Add in the soaking water from the shiitake and kombu, and sugar. Stir to dissolve. Add in mirin, soy sauce and all vegetables. Cover with a drop lid, baking paper or possibly the lid of a slightly smaller pan to keep items submerged. Cook over medium heat 10 min. Grouping each vegetable together, arrange on a platter.
- (Kodansha)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 8 servings | |
| Calories 81 | |
| Calories from Fat 27 | 33% |
| Total Fat 3.03g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 2mg | 1% |
| Sodium 501mg | 21% |
| Potassium 131mg | 4% |
| Total Carbs 11.1g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.56g | 4% |
| Protein 1.77g | 3% |
