Ingredients (serves one person)
|Lake prawns:||100 g|
※Can be replaced by other lake or river fish like smelt. If using a trout / bigger fish, use a 50 g fillet.
※Can be replaced with any general baked wheat gluten like kuruma-bu.
※Can be replaced with any general konjac.
|Burdock root:||30 g|
|Garland chrysanthemum leaves and stems:||20 g|
|Hiratake mushroom:||20 g|
|Soy sauce:||40 g|
|Japanese rice wine (mirin):||30 g|
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 by:Koishikawa Terrace