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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Japanese white radish : 1/2
厚揚げ : 1パック
さつまあげ : 2パック
ちくわ : 1パック
こんにゃく : 1パック
ごま油 : 適量
水 : 1000ml
だしの素 : 大さじ2
あごだし : 大さじ2(4倍濃縮)
(A)醤油 : 100ml
(A)みりん : 100ml
(A)三温糖 : 大さじ2

Time required

40minutes

Procedure

1) Cut the ingredients 00:30
Cut the radish into half-moons, and cut the fried tofu into half lengthwise and four equal parts horizontally. Cut the fried fish cake in half and cut the chikuwa diagonally. Cut the konjac into thin slices, make a notch in the center, insert the edges and twist.
2) 煮る 04:17
熱した鍋にごま油をひき、こんにゃくを炒める。大根・水・だしの素を入れ、沸騰させる。あくを取り、あごだしを入れる。(A)の調味料を入れ、厚揚げ・さつま揚げ・ちくわを入れる。落とし蓋をし、弱めの中火で30分煮たら火を止め、冷ましたら完成。

Point

・ A recipe for simmered dishes that is easy and easy to make.
-Ideal for side dishes and snacks.
・ You may add carrots if you like.
・ By twisting the konjac, you can get a good soup stock.
-Commercially available sugar may be used instead of sanon tou.
・ Put it in a tapper and cool it in the refrigerator to taste better.
・ You can eat it cold or warm.
・ You may add peppers and chili peppers if you like.