Bamboo Child's Dragon Head
The temperature of the oil can be seen when you put chopsticks inside the oil. When the temperature is low, small bubbles will quietly come out of the chopsticks, but as the temperature rises, many large bubbles will come out of the chopsticks. Make sure to fry it when it is in this state.
Chop the carrots and shiitake mushrooms into shredded pieces. Breasts are chopped and soaked in water. Bake tofu drains. Wash the fruit with water and drain the water.
Remove the Yamato potatoes. (As shown in the photo, if you lightly remove the beard from the surface, there is no need to peel it.)
Remove the bamboo shoots.
Put the dried-up grilled tofu in a bowl and mix with your hands. When the shape is gone, add the grated bamboo shoots and mix until the whole thing is ready.
[4] Add carrots, shiitake mushrooms, burdock, shiso berries, and grated Yamato potatoes to the top and mix well.
After heating the generous amount of oil, torn [5] to the size of a golf ball and fry it. When the whole thing is browned, put it in the bad.
Arrange the fried Hiryuto in a pot, add all the ingredients for the dashi stock, place it on a heat, and bring to a boil.
Put Hiryuto in a bowl and pour the stock from [7] to finish.
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- Boiled bamboo *Please refer to the separate recipe "Pre-boiled bamboo shoots."
- 100g
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- Carrots
- 20g
-
- Shiitake
- 20g
-
- Burdock
- 20g
-
- Baked tofu
- 1
-
- The fruit
- 20g
-
- Yamato Imo
- 50g
-
[Dashi soup]
- Bonito dashi
- 2 cups
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- sugar
- 2 tbsp
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- Light soy sauce
- 2 tbsp
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- Mirin
- 1 tablespoon
-
- Alcohol
- 2 tbsp
