Yuriro root yuba sauce adzuki bean paste
The lily roots are used by peeling the pieces in the water. Cut the edges with a knife and shape them to improve the texture. Boil in hot water with vinegar for about 5-6 minutes. If you cook it too much, it will simmer, so keep it low. Wash and soak in water.
Cut the yuba into bite-sized pieces and peel them off one at a time.
Make the sauce. Put the kelp stock in a pot, put the Hachimi Bijin on the heat, and when it boils, turn off the heat and add water-soluble potato starch. Mix well, then heat again to thicken.
Blanch the yuba with boiling water and then remove the water.
Place yuba, boiled lily root, and ginkgo fruit in a bowl. Ginkgo noodles are easily picked with chopsticks when eaten when crushed slightly.
Pour the bean paste from [3] and topped with wasabi if desired to finish.
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- Lily root
- Appropriate amount
-
- Used for boiling under vinegar
- A little
-
- Use Yuba
- 60g
-
- Boiled and used for ginkgo
- A little
-
[Ankake]
- Kelp broth
- 1 cup
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 3 tablespoons
-
- Water-soluble potato starch
- 3 tablespoons
-
- For wasabi
- A little
