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Okuzukake

Custo $10, economizar $5

Fonte: Recommended by CookPal

  • 40 Min
  • 4 Porções
  • $10

INGREDIENTES

  • Main Ingredients

    • 200g somen noodles
    • 🍆 1 eggplant
    • 🥕 1/2 carrot
    • 90g burdock root
    • 20g fried tofu
    • 4 dried shiitake mushrooms
    • 6 green beans
    • 70g konjac noodles
    • 💧 600ml water

  • Seasonings

    • 1 tbsp sake
    • 2 tbsp mirin
    • 🧂 1/2 tsp salt
    • 2 tbsp soy sauce

  • Shiitake Preparation

    • 💧 300ml water

  • Thickening Agent

    • 2 tbsp potato starch
    • 💧 2 tbsp water

PASSOS

1

Soak dried shiitake mushrooms in 300ml water until soft. Trim the stems and slice thinly.

2

Prepare vegetables: slice eggplant into half-moons, carrot into quarter slices, burdock into thin shavings, and green beans into quarters. Cut fried tofu into 1cm strips and konjac into bite-sized pieces.

3

Boil somen noodles according to package instructions, rinse with cold water, and drain.

4

In a pot, combine 600ml water, shiitake soaking liquid, seasonings, and prepared vegetables. Cover and simmer on low heat for 6–7 minutes until vegetables are tender. Add green beans and bring to a boil.

5

Mix potato starch with water to create a slurry. Add to the pot and cook over medium heat until thickened.

6

Serve somen noodles in bowls and pour the thickened vegetable sauce over them.

NUTRIENTES

Por 1 Porção

🔥

180

Calorias

  • 6g
    Proteína
  • 32g
    Carboidratos
  • 2g
    Gorduras

💡 Dicas

You can substitute somen noodles with udon or rice noodles.Add more vegetables like spinach or mushrooms for variety.Store leftovers in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.