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simmered "kiriboshi-daikon" with konnyaku (* kiriboshi-daikon=dried white radish strip)
◆Ingredients 50g "kiriboshi-daikon" (=dried white radish strip) 1.5 block konnyaku 1/2 carrot 30g~40g thinly sliced beef vegetable oil 2 "chikuwa" (* chikuwa=tube-shaped fish cake) 2 seasoned "usu-age" (* usu-age=thin slice of tofu deep-fried)
◆Seasonings 2 tbsp sake (30ml) 1 tbsp sugar (15ml) 1 tbsp "mirin" (* mirin=japanese sweet rice wine,similar to sake) 2 tbsp soy sauce (30ml) 2 cups water (400ml)
Soak 50g "kiriboshi-daikon" in water for 20 minutes. (If want to reconstitute soon, it can be the tepid water.)
After about 20 minutes…
Drain kiriboshi-daikon in a colander.
Wash 1.5 block konnyaku quickly, and cut it into thin strips.
When it cut, put in a colander.
Cut 1/2 carrot into thin strips.
Cut thinly sliced beef into bite-size pieces.
Heat the oil in a pot, add the beef, and fry.
When the color of the beef changes, add the kiriboshi-daikon, carrot, konnyaku, and stir-fly.
Seasonings are 2 tbsp sake (30ml), 1 tbsp sugar (15ml), 1 tbsp "mirin", and 2 tbsp soy sauce.
When add the Seasonings, mix all,
and add 2 cups water (400ml).
Put a drop-lid on, and cover, simmer for about 10 minutes.
After 10 minutes…
Open the cover, and taste the seasoning of simmered.
If you OK, cut 2 chikuwa, 2 seasoned "usu-age", into thin strips, and add.
Cover again, and simmer briefly. Remove from feat.