TOP > RECIPE > Autumn Washoku Recipe : Takiawase (vegetables cooked with meat, fish, or tofu) of Shiitake Mushrooms and Lotus Root

RECIPE (November 2022)

Autumn Washoku Recipe : Takiawase (vegetables cooked with meat, fish, or tofu) of Shiitake Mushrooms and Lotus Root

alarm About 30 minute (excluding time for draining tofu)

Prepared with vegetarian dashi and only plant-based ingredients.

Ingredients (Serves: 2)

Firm tofu

80g
Japanese yam

10g
Wood ear mushrooms (rehydrated)

4g
Carrot

5g
Boiled ginkgo nuts

2
Oil for deep frying

As desired
Dried shiitake (medium-sized)

1
Lotus root

30g
Cherry tomatoes

2
Daikon sprouts

As desired
Mustard

As desired
Vegetarian dashi (kelp, dried shiitake, and dried daikon strips combined)

300㏄
Soy sauce

1 tablespoon
Mirin

1 tablespoon
Sugar

1/2 teaspoon

Directions

Drain the firm tofu thoroughly. Julienne rehydrated wood ear mushrooms and carrot into thin strips.
Smooth the firm tofu in a food processor or the like. Grate Japanese yam and stir in thoroughly. Combine carrots and wood ear mushrooms to the mixture and divide into 2 equal portions. Shape into a ball, place a ginkgo nut in the center, and deep fry in oil at about 170°C.
Rehydrate the dried shiitake mushroom and slice it in half. Peel the lotus root and cut it into bite-size pieces.
Put dashi in a pot, season, and heat. Add ganmodoki (fried tofu fritter made with vegetables), shiitake mushrooms, and lotus root, bring to a boil, cover with a drop-lid, reduce heat, and simmer gently for about 15 minutes.
Once the lotus root is cooked, add the halved cherry tomatoes and simmer briefly.
Serve in a bowl and garnish ganmodoki with chopped daikon sprouts and mustard if desired.

Recipe from : 「Japanese restaurant Itto」Hayahisa Osada