“Simmered Deep-Fried Tofu Stuffed with Vegetables”

Ingredients (8 servings)

4 deep-fried tofu (abura-age)
400g lotus root
16 ginkgo nuts
40g carrot
4 shiitake mushrooms
4 tbsps sake
4 tbsps sweet seasoning sake (mirin)
3 tbsps soy sauce
2 tbsps starch (katakuriko)
1 tbsp vinegar
Soup stock
600cc water
4g stock powder

 Blanch deep-fried tofu, cut in half, and open it up to make a bag.
 Peel lotus root, soak in vinegar-added water and grate.
 Cut carrot into 2 cm julienne strips. Cut shiitake mushrooms into thin slices.
 Put lightly squeezed lotus root, carrot and shiitake mushroom in a bowl. Add starch and mix well.
 Put and 2 pieces of ginkgo nuts into each bag. Close bag with toothpick.
 Boil sake, sweet seasoning sake, soy sauce, salt and soup stock. Add in the pan. Simmer with a drop-lid over medium heat for 15-20minutes.


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