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RECIPE

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

Preparation Time: About 15 minutes

Savoring gifts from lakeside

Gnocchi with mushroom sauce

Ingredients (serves one person)

Lake prawns: 100 g
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.
30 g
Burdock root: 30 g
Garland chrysanthemum leaves and stems: 20 g
Hiratake mushroom: 20 g
Shiitake mushroom: 1
Soy sauce: 40 g
Japanese rice wine (mirin): 30 g
Sugar: 20 g
Water: 10 g

DIRECTIONS

1

Put (A) in a saucepan and bring to a boil

2

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.

3

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

http://koishikawa-terrace.jp