Stewed tara

Japanese food
Seafood side dishes
Tamura Takashi
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If you are using a simmered simmer, the flavor will soak in by adding the step of cooling, but if you are using a simmered simmer, make it all at once without cooling.
Use a drop lid that does not have holes.
Cooking time: 50 minutes
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How to make it
1

Boil the potatoes in rice broth. Sprinkle about 1g of sugar on both sides on the tara and leave for about 30 minutes to remove excess water.

2

After 30 minutes, wipe off the water from the seaweed thoroughly, pour boiling water over it and marbled it.

3

Add all the * to the frying pan and heat it. Remove it if it gets out.

4

After it boils, add the marbled tara, remove it with aluminum foil, cover it, and simmer it all at once over medium heat for about 15 minutes.

5

Turn off the heat, place on a plate, and topped with chopped green onions.

Ingredients for 2 people

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