<Ingredients (for four)>
1 white radish(peeled and cut into rounds of about 2.5 cm in thickness)
300g thin sliced beef
1 devil's tongue(cut into triangles)
4 hard boiled eggs
2 big chikuwa (fish paste rolls)
2 atsugage(deep fried tofu cakes)
4 gobouten(fried fish paste cake with burdock root)
2 shiroten(uncolored fried fish paste cake usually with cloud ear mushrooms)
2 hanpen (fish paste cake containing grated mountain yam )
Cooking broth:
10 cups water
3 tablespoons sugar
3 tablespoons mirin (sweetened rice wine)
3/4 cup light soy sauce
1 konbu(kelp seaweed)
20g bonito shavings
mustard paste
shichimi (seven-spice mixture)
1)Boil the white radish in water before simmering it with the other ingredients.
2)After boiling the sliced beef in hot water for 2 to 3 minutes, take it out and
wash off the scum. Then eliminate all water droplets. Cut into smaller pieces
and pierce with bamboo skewers.
3)Make scores on the devil's tongue jelly and boil. Similarly parboil the atsuage,
gobouten, and shiroten to remove excess oil on the surface.
4)Pour the cooking broth in a pan and heat it over medium heat. When it
comes to a boil, remove the scum on the surface and strain the broth
through a cloth.
5)Place all the ingredients except for the hanpen into the pan and add the
strained broth. Heat it over high heat and when it comes to a boil, reduce
the heat and simmer for two hours covered. Add the hanpen in the very
end and simmer some more. Serve onto individual bowls with some mustard
paste and shichimi.
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