Vegetable Tofu Nimono

Ingredients for Vegetable Tofu Nimono

Instructions for Vegetable Tofu Nimono

To prepare the Vegetable Tofu Nimono recipe, please follow these instructions:

Take the carrot and roll it as you cut it into pieces, do not cut too fine.

Roll the bamboo shoots as you cut it into pieces.

Cut the bow tie into 6 equal squares (lay aside for a little snare)

Peel the lotus root. Cut down the middle and roll each piece as you cut it into pieces. (Lay in a bowl of water and a little vinegar so that they do not lose your white color)

Peel the Satoimo cartons and cut them into small squares (about 1-2 cm). Lay them in a bowl, add and put them in the salt until they are glued. Rinse them well.

Take Konnyaku the yellow and lightly beat it to become less fat. Divide it into small protests with an eating spoon.
Leave them in a pot of water and boil them for 3 minutes.

Just like the other vegetables, take the gobo root and roll it while cutting. Clean them easily. Bring them to a pot of water and cook them for about 5 minutes.

Add your turmoil in the same boiling water, so it can absorb a little flavor. Boil for 2 minutes. Dip it easier to dry with a clean cloth or paper roll. Cut it in the middle and divide it into 6 equal pieces.

Clean the sugar peas (nip tip and "thread" of them)

Add a teaspoon of salt in boiling water, add the sugar peas.
Let them boil for 1-2 minutes and then lay them in ice water.

Take the Shiitake mushrooms and equip them in a small bucket of water so it covers a 1 cm of the bottom. Add lid and let them draw the liquid. When they are soft press the excess liquid out. Cut off their stems and slant down into the "hat" in the middle.

Now a form of fong is being made
Take the Shiitake water and pour it through say so to say impurities. Take dashi fong and pour in.

Add all vegetables, and Konnyaku gele, but not the peas.
Add Dashin Fong and cook it. Do you see foam on top, then it cleans away.
Add 2 tablespoons sugar, 2 tablespoons, 2 tablespoons soy sauce (Japanese not Chinese) and Atsuage. Boil for 25-30 minutes or until the ingredients are soft.

When the liquid is almost gone, add 2 spk Hon-Mirin, and the peas.

The court is now ready for serving
Itadakimasu \ ^ 0 ^ /

tips:
Many of the ingredients can be hard to find but would recommend ordering from the web or visiting a local Asian business.