TOP > RECIPE > Jun-jun with two of Lake Biwa’s rare fish, Choji-fu and red konjac

RECIPE (October 2017)

Jun-jun with two of Lake Biwa’s rare fish, Choji-fu and red konjac

alarm About 15 minute

Jun-jun with two of Lake Biwa’s rare fish, Choji-fu and red konjac

Ingredients (Serves: 1)

Lake prawns

100ｇ
Willow gudgeon: ※Can be replaced by other lake or river fish like smelt. If using a trout / bigger fish, use a 50 g fillet.

2
Choji-fu: ※Can be replaced with any general baked wheat gluten like kuruma-bu.

1
Red konjac: ※Can be replaced with any general konjac.

30ｇ
Burdock root

30ｇ
Garland chrysanthemum leaves and stems

20ｇ
Hiratake mushroom

20ｇ
Shiitake mushroom

1
Soy sauce

40ｇ (A)
Japanese rice wine (mirin)

30ｇ (A)
Sugar

20ｇ (A)
Water

10ｇ (A)

Directions

Put (A) in a saucepan and bring to a boil
Put shiitake (remove the stem), bite-sized cuts of hiratake mushroom and red konjac, burdock root cut into 2 mm diagonal slices and willow gudgeon in the saucepan and simmer until they are thoroughly heated.
Add restored Choji-fu (restore with water) and garland chrysanthemum leaves / stems. When the ingredients are thoroughly heated, add lake prawns. When it comes to a boil, arrange on a plate.

Recipe from : Koishikawa Terrace