Kujira no Nanban-ni (Simmered whale meat with seasonings） ｜ Our Regional Cuisines

1. Peel gobou, cut it diagonally, and boil it in rice washing water. Cut konjac into three pieces, chop into small pieces, rub them with salt, and quickly boil. Peel carrots and cut them to a size similar to konjac. Cut whale meat in the same way.

2. Prepare thinly sliced ginger and squeezed ginger juice.

3. Heat a thick-bottomed pot, add oil, sear the thinly sliced ginger until browned, remove it, then stir-fry the whale meat, add vegetables, and continue stir-frying. Add enough dashi to cover the ingredients and simmer.

4. Add sugar and simmer, then add miso and simmer over medium heat. Finally, add ginger juice, pour in sake, and stir well.