Dinner: How to Make Vegetable Tofu Nimono (Stew Recipe) 厚揚げと野菜の煮物 作り方レシピ
Ingredients for Vegetable Tofu Nimono (serves 3) 100g Carrot (3.53 oz) 100g Boiled Bamboo Shoot (3.53 oz) 30g Kombu Kelp that was used for making Dashi Stock (1.06 oz) 100g Renkon - Lotus Root (3.53 oz) 200g Satoimo Potatoes (0.441 lb) 100g Konnyaku - Konjac (3.53 oz) 75g Gobo - Edible Burdock (2.66 oz) 100g Atsuage - Deep-Fried Tofu (3.53 oz) Snap Peas 4 Dried Shiitake Mushrooms 400cc Dashi Stock (1.69 u.s. cup) Shiitake Liquid Premade Dashi Stock* * See our "How to Make Ozoni" video or use 1 tbs Granulated Dashi Water 2 tbsp Sugar 2 tbsp Sake 2 tbsp Soy Sauce 2 tbsp Hon-Mirin http://youtube.com/cookingwithdog http://facebook.com/cookingwithdog http://google.com/ cookingwithdog http://twitter.com/cookingwithdog
Ingredients
See video for ingredients
Instructions
See video for instructions
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
