Shojin Soy sauce
Shojin cuisine is a dish that does not contain fishy odors such as seafood and meat. It is rich in nutrients and can be stored in the fridge for about 10 days, making it suitable for a variety of dishes.
How to make it
1
Chop all ingredients into small pieces. Heat 100cc of balm oil in a frying pan and fry the onions and garlic.
2
The aroma is only added to the bamboo shoots and shiitake mushrooms to bring out the flavor. Add the menma and fry the whole thing so that the balm oil blends in.
3
Add the shiitake soaked juice, water and sake to [2], cover and simmer.
4
Once the water is halfway, add salted kelp, red chili pepper, and bean paste and stir-fry slowly over medium heat for about 10 minutes to complete.
material
-
- Perfume
- 20g
-
- Onion
- 10g
-
- garlic
- 70g
-
- bamboo shoots
- 30g
-
-
Dried shiitake mushrooms
have been returned
- 100cc
-
Dried shiitake mushrooms
have been returned
-
- Menma
- 100cc
-
- Dried shiitake mushroom refill soup
- 50cc
-
- water
- 50cc
-
- Alcohol
- 50cc
-
- Salted kelp
- 2 tsp
-
- Red chili pepper
- Two
-
- Bean paste sauce
- 1 tablespoon
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