Shojin Soy sauce
Shojin ryori is a cuisine that does not use fish, shellfish, meat, or other fishy foods. It is easy to digest, rich in nutrients, and can be stored in the refrigerator for about 10 days, so it can be used in a variety of dishes
How to make it
1
Finely chop all ingredients. Heat 100cc of fragrant oil in a frying pan and fry the onion and garlic
2
Once the aroma has come out, add the bamboo shoots and shiitake mushrooms to bring out the umami, then add the menma and stir fry until the fragrant oil is absorbed into the whole
3
Add the shiitake mushroom soaking water, water, and sake to [2], cover, and simmer
4
Once the liquid has reduced by half, add salted kelp, red chili pepper, and chili bean paste and stir-fry over medium heat for about 10 minutes
material
-
- Perfume
- 20g
-
- Onion
- 10g
-
- garlic
- 70g
-
- bamboo shoots
- 30g
-
-
shiitake
mushrooms
- 100cc
-
shiitake
mushrooms
-
- Menma
- 100cc
-
- Dried shiitake mushroom soaking water
- 50cc
-
- water
- 50cc
-
- Alcohol
- 50cc
-
- Salted kelp
- 2 tsp
-
- Red chili pepper
- Two
-
- Bean paste sauce
- 1 tablespoon
[PR]
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