Stewed winter melon and konyaku tofu
Both winter melon and konyaku are soft to the mouth, and are light in the flavor even when you're not feeling well, making this dish you can eat with confidence.
How to make it
1
Peel the winter melon and remove the cotton, boil it softly until it sticks to a bamboo skewer, and cut into pieces.
2
Soak the konyaku tofu in hot water and cut it into pieces that are easy to eat.
3
Heat 1 tablespoon of scallion oil in a frying pan, add winter melon, konyaku tofu, water-reduced jellyfish and [A] seasonings, and simmer.
4
Once the flavor has soaked into the winter melon, season with salt and sugar, then pour in some scallion oil to finish off.
Ingredients for 2 people
-
- Winter melon
- 150g
-
- Konya tofu
- 50g
-
- Scallion oil
- 1 tablespoon
-
- Kiriage
- 5g
-
[A]
- Chop garlic
- 1/2 tsp
-
- Alcohol
- 1 tablespoon
-
- Chinese soup
- 200cc
-
- salt
- Small amount
-
- sugar
- Small amount
-
- For finishing on scallions
- 1 tsp
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
