Yuriro root in the middle
This dish is made from lily root pieces that look like the skin in the middle. This time we used yuzu miso for the medium bean paste, but try arranging it with your favorites, such as koshi bean paste or miso bean paste.
How to make it
1
The lily roots are used by peeling the pieces in the water. Cut off the edges with a knife, shape them, then boil them 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.
2
Put nectar made from dissolved sugar and water in a 1:1 ratio in a pot and boil it, add drained lily roots, and cook with cellophane while covering.
3
Cook for about 5 minutes, then cook just right, remove from the heat, and place the pot in ice water to cool.
4
Wipe off any water, apply a golden skewer heated on the stove to bake it.
5
Place any amount of yuzu miso you like between the lily roots and shape it like a monaka.
6
Serve it in a bowl with bamboo grass and it's finished.
3 ingredients
-
- Lily root
- Appropriate amount
-
- Used for boiling under vinegar
- A little
-
- sugar
- Appropriate amount
-
- Yuzu miso
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
