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Imogara Simmered Stir-fry

Coût $8, économiser $5

Source: Recommended by CookPal

  • 90 Min
  • 2 Portions
  • $8

INGRÉDIENTS

  • Vegetables

    • 30g dried imogara
    • 🥕 50g carrot, julienned
    • 60g burdock, sliced thinly

  • Protein

    • 10g fried tofu, sliced
    • 50g konjac, thinly sliced

  • Cooking Oil

    • 1/2 tbsp salad oil

  • Seasoning

    • 💧 150cc water
    • 1 tbsp sake
    • 2 tbsp mirin
    • 🍬 1 tsp sugar
    • 🧂 1.5 tbsp soy sauce
    • 1/4 tsp dashi powder

ÉTAPES

1

Wash the dried imogara thoroughly. Soak it in water for 30 minutes, then squeeze out excess water. Boil the imogara for 20–30 minutes, pressing occasionally with chopsticks. Rinse under cold water, cool, and soak in fresh water for 10 minutes. Squeeze out water and cut into 4cm pieces.

2

Julienne the carrot. Slice the burdock thinly after cutting it lengthwise. Soak in water and drain. Cut the fried tofu into 1cm strips. Slice the konjac into 5mm strips and boil for 3 minutes to remove odor.

3

Heat salad oil in a clean pot over medium heat. Add imogara, carrot, burdock, fried tofu, and konjac. Stir-fry for 1–2 minutes. Add all seasoning ingredients, mix, and bring to a boil. Cover and simmer on low heat for 7 minutes. Remove the lid and cook over medium-high heat until the liquid reduces by half.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 5g
    Protéines
  • 20g
    Glucides
  • 5g
    Graisses

💡 Astuces

Use fresh burdock for better flavor.Adjust soy sauce for lower sodium if needed.Serve warm for a comforting meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.