Boiled soybeans
If you add too much dried shiitake mushroom rejuvenation, the aroma will become more ugly, so it is recommended to use it at a rate of about 1:4 with the rejuvenation soup and kelp stock. As the water is boiling, the water will fade away and it will simmer, so when the simmer is just a little lighter when you start simmering, the finish will taste just right.
How to make it
1
Soak the soybeans in plenty of water and leave overnight. Just drain the water and steam in a steamer for about an hour, then press hard with your finger to become so hard that it will crush. If it looks hard, add a few minutes to steam.
2
Soak the dried shiitake mushrooms in water and return them. Do not throw away the soaking liquid as it is used when boiling. Cut the udon, carrots, and shiitake mushrooms into 1cm wide pieces, put them in a pot with kelp stock and dried shiitake mushroom soaking soup and simmer on low heat.
3
When it comes to a boil, add [A], cover with aluminum foil, remove from heat, and remove the heat.
4
Let it cool, and keep it on the heat several times, and if the water fades and it's ok. Serve in a bowl and it's finished.
Materials for 6 people
-
- soy
- 150g
-
- Udo
- 30g
-
- Carrots
- 30g
-
-
Before
drying shiitake mushrooms - 10g
-
Before
-
- Dried shiitake mushroom refill soup
- 100cc
-
- Kelp broth
- 400cc
-
[A]
- sugar
- 1 tablespoon
-
- Dark soy sauce
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
[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.
