- Chicken wings 4
- Boiled eggs 2
- Japanese radish 1/2 (600g)
- Deep-fried fish cake sticks with burdock root 4
- Deep-fried thick Tofu 2
- Potatoes 2 (120g)
- Konnyaku (Konjac) 1/2
- Grilled firm Tofu 1/2 (150g)
- Dashi stock 1000ml (1000ml water, 2tsp Dashi powder)
- Mirin 7 tbs
- Light soy sauce 4 tbs
- Salt to taste
*If you cook it over low heat for a long time, it will taste even better.
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
A staple dish for Japanese winters, stewed with the ingredients you like, from vegetables to tofu, eggs, and more.
The ingredients - which have soaked up the dashi stock - will warm both the body and soul.
How to make it
Cut the grilled firm Tofu into 6 equal pieces, Japanese radish into 3cm round slices and make shallow cuts. Cut Konnyaku (Konjac) into triangles.
Parboil the Japanese radish, potatoes, Konnyaku (Konjac) in separate pots. Parboil deep-fried fish cake sticks with burdock root and deep-fried thick Tofu in the same pot. When the potatoes are cooked, drain them in a colander and let them cool down. Once cooled, peel off the skin and set aside. Fry the chicken wings in a pan until the surface turns brown.
Heat Dashi stock and add Mirin, light soy sauce, and salt.Add all ingredients and simmer over high heat (1300W 190-200℃) for about 20 minutes. When it boils, turn the heat to low (600W 150-170℃).
When the vegetables have absorbed the flavor, they are ready. Add mustard or chili pepper if you like.
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)