Autumn｜Japanese｜Mushrooms｜Vegetables｜秋野菜の吉野煮
Yoshino-style Simmered Autumn Vegetables
Culinary Art Kitchen 2023.Oct.
Ingredients
| Taro | 150g ... Peel, parboil, and cut into bite-sized pieces. |
| Lotus root | 60g ... Cut into 6-7mm thick slices and parboil. |
| Pumpkin | 60g ... Cut into bite-sized pieces. |
| Winter melon | 60g ... Cut into bite-sized pieces. |
| Carrot | As needed ... Slice into rounds. |
| Shimeji mushrooms | 60g ... Remove stems and separate into small clusters. |
| Raw wheat gluten | As needed ... One piece per person. |
Seasonings
| Dark soy sauce | 1/2 tsp |
| Light soy sauce | 1 tsp |
| Sake | 1 tbsp |
| Mirin | 1 tbsp |
| Salt | 1/6 tsp |
| Dashi broth | 200ml |
| Kudzu starch | 2 tsp ... Dissolve in 1 tbsp of water. |
| Grated ginger | As needed ... Serve as a garnish. |
Instructions
- Place taro through winter melon in a pot, add ＜Seasonings＞, and heat on low. Once boiling, add shimeji mushrooms and raw wheat gluten. Cover with a drop lid and simmer until the taro becomes tender.
- Thicken with the dissolved kudzu starch.
- Serve in a bowl and garnish with grated ginger.