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We hope you got insight from reading it, now let’s go back to japanese soy cooked vegetables recipe. To cook japanese soy cooked vegetables you need 13 ingredients and 8 steps. Here is how you cook that.
Below are the ingridients that are needed to cook a appetizing Japanese soy cooked vegetables:
- Prepare 1 of large dried Shiitake mushroom.
- Prepare 10 cm of Kombu (kelp).
- Take 50 g of carrot.
- You need 80 g of Gobou.
- Take 1 of Aburaage (thin deep fried tofu).
- Get 1 of Satsumaage (25g).
- Prepare 80 g of Renkon.
- Get 100 g of boiled peas with seaweed (1 pack).
- You need 1 tablespoon of sugar.
- Take 1 tablespoon of Sake.
- Get 1 tablespoon of Mirin.
- Prepare 1 tablespoon of soy sauce.
- Take 1 tablespoon of Dashi powder.
Ready with the ingridients? Below are the steps on preparing Japanese soy cooked vegetables:
- Soak dried Shiitake mushroom and Kombu in 1 cup water.
- This is Renkon, lotus root..
- This is Aburaage.
- This is Satsumaage.
- Cut all finely.
- This is boiled beans and seaweed..
- Put Shiitake Kombu water in pot and cook all the ingredients with seasoning for 15 minutes low heat.
- Garnish with sesame.
Texturally speaking, we can group the vegetables into two types: tender vs hard. The harder and denser vegetables require a longer cooking time, while tender vegetables cook a lot faster, so it's always important to cook them at stages. When you're steaming vegetables, start with root. Kogomi is a wild plant native to Japan and is easily recognizable by the spiral of the curled fern tips. This spring vegetable must be boiled and dried before eating to remove bitterness.
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