Ingredients (8 servings)
|4 deep-fried tofu (abura-age)|
|400g lotus root|
|16 ginkgo nuts|
|4 shiitake mushrooms|
|4 tbsps sake|
|4 tbsps sweet seasoning sake (mirin)|
|3 tbsps soy sauce|
|2 tbsps starch (katakuriko)|
|1 tbsp vinegar|
|4g stock powder|
１ Blanch deep-fried tofu, cut in half, and open it up to make a bag.
２ Peel lotus root, soak in vinegar-added water and grate.
３ Cut carrot into 2 cm julienne strips. Cut shiitake mushrooms into thin slices.
４ Put lightly squeezed lotus root, carrot and shiitake mushroom in a bowl. Add starch and mix well.
５ Put ４and 2 pieces of ginkgo nuts into each bag. Close bag with toothpick.
６ Boil sake, sweet seasoning sake, soy sauce, salt and soup stock. Add ５ in the pan. Simmer with a drop-lid over medium heat for 15-20minutes.