Stir-fried mushroom prunes
It's fine to make tororo by grating it, but pounding it finely with a knife will retain its texture and make it easier to pick up with chopsticks when eating
How to make it
1
Peel the Yamato potato, chop it into small pieces, and then pound it even finer with a knife to make grated yam
2
Cut all the mushrooms into bite-sized pieces. Heat 2 tablespoons of olive oil in a frying pan and fry the mushrooms
3
Once the mushrooms have softened, add the Happomibijin and Miki Prune, turn the heat to high and cook until the flavors are mixed together while the water evaporates
4
Place in a bowl, top with grated grated yam, and sprinkle with green laver to complete
Ingredients for 4 people
-
- Yamato potato
- 80g
-
[Mushrooms]
- Shiitake
- 100g
-
- Maitake
- 100g
-
- Shimeji
- 100g
-
- Eringi
- 100g
-
- mushroom
- 100g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Miki Prune
- 40g
-
- Blue Glue
- Appropriate amount
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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