Soy milk tofu pot
Shungiku is a vegetable that is popular in winter and is an essential ingredient in the classic winter hotpot. The aroma of maitake mushrooms and the bitterness of shungiku create a refreshing flavor
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Place peeled and cut half-moon shaped daikon radish and tofu cut into bite-sized pieces in a clay pot
2
Add enough Chinese soup to cover the daikon radish, add Chinese bacon, cover and simmer
3
Once the daikon radish has softened, add the maitake mushrooms and continue boiling
4
Once the maitake mushrooms have softened, add the chrysanthemum and soy milk. Finally, add the scallion oil to bring out the aroma and it's done
Ingredientsfor 2 people
-
- Japanese white radish
- 200g
-
- Tofu
- 1
-
- Chinese soup
- Appropriate amount
-
- China bacon
- 50g
-
- Maitake
- 100g
-
- Spring chrysanthemum
- 50g
-
- Soy milk
- 50cc
-
- Scallion oil
- 1 tablespoon
[PR]
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