Lily root with yuba dashi sauce
Peel the lily bulbs in water and use them. Cutting the ends with a knife to shape them will improve the texture. Parboil them in water with vinegar for 5-6 minutes. If you cook them for too long, they will fall apart, so keep the heat low. Wash them and soak them in water
Cut the yuba into bite-sized pieces and peel them off one by one
Make the thick sauce. Put the kelp stock and Happo Mibijin in a pot and bring to a boil. Once it boils, turn off the heat and add the water-dissolved potato starch. Mix well and return to the heat to thicken
Blanch the yuba in boiling water and then drain
Place the yuba, parboiled lily root, and ginkgo nuts in a bowl. If you mash the ginkgo nuts a little, they will be easier to pick up with chopsticks when eating
Pour in the bean paste from [3] and top with wasabi to taste
-
- Lily root
- Appropriate amount
-
- vinegar Used for pre-boiling with
- A little
-
- (tofu Uses freshly harvested yuba
- 60g
-
- The ginkgo nuts are blanched before use.
- A little
-
[Thickened sauce]
- Kelp broth
- 1 cup
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 3 tablespoons
-
- Water-soluble potato starch
- 3 tablespoons
-
- Wasabi topping
- A little
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