Lily root monaka
Peel the lily bulbs in water and use them. Cut off the ends with a knife, shape them, and then parboil them in water with vinegar for 5-6 minutes. Be sure to keep the heat low, as they will fall apart if cooked too long. Wash them and soak them in water
Put sugar and water in a 1:1 ratio into a pot and bring to a boil, then add drained lily roots and cook with a cellophane lid
Cook for about 5 minutes until cooked through, then remove from heat and place the pot in ice water to cool
Wipe off the water and brown the fish with a hot skewer on the stove
Place the desired amount of yuzu miso between the lily bulbs and shape it like a monaka wafer
Arrange on a bamboo-lined dish and you're done
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- Lily root
- Appropriate amount
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- vinegar Used for pre-boiling with
- A little
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- sugar
- Appropriate amount
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- Yuzu miso
- Appropriate amount
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