Stir-boiled Wakagobou (new burdock root) ｜ Our Regional Cuisines
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Image source: "Osaka Local Cuisine Collection - The Tradition of Event Foods and Food Culture" (Osaka Prefectural School Lunch Association)
RECIPE
Ingredients (Four servings)
- Wakagobou 400g
- Deep-fried tofu 1.5 pieces
- Vegetable oil 1.5 tablespoons
- Dashi soup stock 50cc
- Dark soy sauce 1.5 tablespoons
- Mirin sweet rice wine 1.5 tablespoons
How to cook
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1. Slice the root of the wakagobou into thin strips, and the stem into three centimeter pieces before rinsing with water.
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2. Cut the deep-fried tofu into thin rectangles after removing any excess oil.
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3. Quickly stir-fry the ingredients in the order of root, deep-fried tofu, and then stem. Add in the dashi soup stock, dark soy sauce, and mirin to give the dish a vividly colored finish.
provider : Recipe source: "Osaka Local Cuisine Collection - The Tradition of Event Foods and Food Culture" (Osaka Prefectural School Lunch Association)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
