CookPal AI
recipe image

Okuzukake

Cost $10, save $5

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $10

INGREDIENTS

  • 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
    • đź’§ 600ml water

  • Seasonings

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

  • Shiitake Preparation

    • đź’§ 300ml water

  • Thickening Agent

    • 2 tbsp potato starch
    • đź’§ 2 tbsp water

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 6g
    Protein
  • 32g
    Carbs
  • 2g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.