Nimiso ｜ Our Regional Cuisines
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Image provider: 50 Aichi Local Cuisine Recipes
RECIPE
Ingredients (4 servings)
- Daikon 5cm
- Carrot 1
- Burdock 1
- Taro 3
- Green onion 1
- Konjac block 1／2
- Fried tofu sheet 1
- [A] Red miso 100g
- [A] Sugar 4 tbsp.
- [A] Mirin 4 tbsp.
- Dashi broth 600ml
- Shichimi chili pepper Appropriate quantity
How to cook
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1. Cut the daikon radish, carrot, burdock, and taro into bite-size pieces, slice the green onion diagonally into 1cm pieces, then blanch the burdock.
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2. Tear the konjac into bite-size pieces and blanch. Blanch the fried tofu pocket to remove excess oil, then cut into strips.
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3. Add all ingredients from step 1 and 2 except for the green onion to the dashi broth, then add the A ingredients and bring to a simmer. Simmer over low heat while removing the scum until the vegetables are soft.
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4. Add the green onions to finish, and bring to a boil one more time.
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5. Sprinkle with shichimi chili pepper to taste.
Recipe Arrangements
Some households use thick-fried tofu instead of fried tofu pockets. Adding pork gives the broth more flavor and makes it even more delicious./Adjust the seasonings to your liking/Make in large quantities and repeatedly simmer before eating to allow the flavor of the miso to permeate.
provider : 50 Aichi Local Cuisine Recipes
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
