Autumn｜Japanese｜Mushrooms｜Vegetables｜里芋となめこの揚げ出し
Deep-Fried Taro and Nameko Mushrooms in Broth
Culinary Workshop - Culinary Art - Sep.2012
Ingredients
| Taro | 3 medium pieces - steam with skin for 10 minutes, then peel |
| Potato starch | As needed |
| Frying oil | As needed |
| Yellow zucchini | 1/2 - cut into 1cm slices |
| Fresh nameko mushrooms | 60g (net weight) |
| Daikon radish | 8cm - grated |
| Ginger | 1/2 piece - grated |
Seasoning
| Dashi broth | 200ml |
| Soy sauce | 2 tablespoons |
| Mirin | 2 tablespoons |
Instructions
- Cut the taro into 2-3 pieces, coat with potato starch, and deep-fry in medium-temperature oil until crispy.
- Next, lightly fry the zucchini.
- In a pot, bring the
to a boil, then add the fresh nameko mushrooms and simmer. - Arrange the taro and zucchini on a plate, garnish with grated daikon radish and ginger, and pour the mixture from step 3 over them.