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	Bob & Angie >> Recipe

	Recipe

¢£"YOMOGI FU"

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

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)