Benizuiki to Aburaage no Taitan (Simmered red satoimo(=Japanese taro) stalk with fried thin tofu) ｜ Our Regional Cuisines

1. For "Benizuiki", peel the skin and soak it in vinegar water (amount not specified).

2. Add a tablespoon of vinegar to a generous amount of hot water and boil "Benizuiki." Rinse it in cold water and let it sit for 20-30 minutes. Cut it into pieces of 4-5 cm. For thicker pieces, cut them vertically in half and drain excess water.

3. Pour boiling water over the fried thin tofu to remove excess oil, then cut it into tanzaku strips and drain any remaining moisture.

4. In a pot, add dashi, and place "Benizuiki" and fied thin tofu. Bring it to a boil, then add [Seasoning A] and simmer together.