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Recipe

¢£"YOMOGI FU"


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INGREDIENTS (serves 4)

  • 1 stick yomogi fu (mugwort gluten)
  • potato starch
  • oil for deep frying
  • 4 shrimp
  • 4 fresh shiitake mushrooms
  • a [1 cup dashi, 2/3 tablespoon sugar, 1/2 teaspoon salt, 1 tablespoon mirin, 1 tablespoon light soy sauce]
  • potato starch dissolved in water
HOW TO COOK
  1. Cut the yomogi fu into widths of about 1 cm and lightly sprinkle with potato starch. Deep fry in oil heated to about 170 degrees.
  2. Peel and devein shrimp
  3. Clean the shiitake mushrooms and cut off stems - make a crosswise cut on cap
  4. In a pot, add (a) and bring to a boil. Add (3) and cook for a while. Add (2) and cook briefly, removing foam as it collects.
  5. In the liquid from (4), add the dissolved potato starch and thicken to make a sauce.
  6. Arrange (1), the shiitake, and the shrimp cut in half on a platter. Cover with the sauce from (5)

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