Tsumikko ｜ Our Regional Cuisines

1. Peel and cut potatoes into bite-sized pieces.

2. Julienne raw shiitake mushrooms and fried thin tofu and carrots into quarter rounds.

3. Place hard vegetables such as raw shiitake, potatoes, and carrots in cooled Japanese soup stock and bring to a boil, and then add 3 tbsp of soy sauce while they are still a little hard.

4. Knead the flour well while gently pouring water into the flour, roll into a round ball, cover with plastic wrap, and let rise for about 1 hour.

5. Pull and pinch the dough while dipping it in hand water, then press it with your thumb and place it in a pan over high heat.

6. Add fried tofu and vegetables and adjust seasoning with 2 tbsp of soy sauce. Sprinkle with chopped Japanese leek and boiled greens.