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

salt

2 tbsps starch (katakuriko)

1 tbsp vinegar

Soup stock

600cc water

4g stock powder

Method
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.