The Secret to Producing Perfect Japanese soy cooked vegetables

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Japanese soy cooked vegetables

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:

  1. Prepare 1 of large dried Shiitake mushroom.
  2. Prepare 10 cm of Kombu (kelp).
  3. Take 50 g of carrot.
  4. You need 80 g of Gobou.
  5. Take 1 of Aburaage (thin deep fried tofu).
  6. Get 1 of Satsumaage (25g).
  7. Prepare 80 g of Renkon.
  8. Get 100 g of boiled peas with seaweed (1 pack).
  9. You need 1 tablespoon of sugar.
  10. Take 1 tablespoon of Sake.
  11. Get 1 tablespoon of Mirin.
  12. Prepare 1 tablespoon of soy sauce.
  13. Take 1 tablespoon of Dashi powder.

Ready with the ingridients? Below are the steps on preparing Japanese soy cooked vegetables:

  1. Soak dried Shiitake mushroom and Kombu in 1 cup water.
  2. This is Renkon, lotus root..
  3. This is Aburaage.
  4. This is Satsumaage.
  5. Cut all finely.
  6. This is boiled beans and seaweed..
  7. Put Shiitake Kombu water in pot and cook all the ingredients with seasoning for 15 minutes low heat.
  8. 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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