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INGREDIENTS (serves 4)

  • 2 blocks kinugoshi tofu
  • 60 grams "yamaimo" (mountain yam)
  • 1 egg
  • 2 tablespoons white sesame seeds
  • 1 sheet "kikurage"
  • 50 grams carrots
  • 6 shrimp
  • a [1 tablespoon light soy sauce, 1 tablespoon sake, 2 teaspoons sugar]
  • 12 boiled gingko nuts
  • b [5 cups dashi, 3 tablespoons light soy sauce, 3 tablespoons sake, 1 1/2 tablespoon sugar]
  • 8 small taro ("satoimo")
  • 6 cm gobo (burdock)
  • 8 small fresh shiitake mushrooms
  • 1/2 pumpkin
  • 1/2 stick "momiji fu"
  • salad oil
  • oil for deep frying
"Hirousu" (tofu and vegetable balls)
  1. Press water from the tofu
  2. Soak the kikurage until soft; drain. Cut kikurage and carrots in julienne strips.
  3. Peel and devein shrimp, cut each in half
  4. Grate the yamaimo, add (1), add eggs, (a), sesame seeds and add (2)
  5. Separate (4) into 12 portions, grease hands lightly with salad oil, and roll each portion into ball, adding a gingko nut in the center of each ball. (The oil will prevent the mixture from sticking to your hands.)
  6. Deep fry (5) in medium heat oil.
  7. Add half of (b) to a pot and bring to a boil. Add (6) and cook.

Root vegetables
  1. Peel the taro and gobo, and cut the gobo as follows: slice lengthwise into several strips. Slice each strip several times again, leaving intact at base so that the strips flower out, making a brush or broom shape. Boil.
  2. Clean the shiitake mushrooms and cut off stem
  3. Cut the pumpkin into wedge shapes
  4. Cook (8), (9), and (10) in (b)
  5. Serve on a large platter.

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