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Notice The Common Services/Info for Foreigners YOKOSO to Funabashi BBS Sister/Friendship Cities FIRA Links

CONTENTS

1 Japanese Sake Ⅰ
2 The Event Calendar

3 Funabashi Cleanup Day on Nov. 18

4 Japanese learning support
for non-Japanesechildren
/students
5 Influenza Vaccinations
6 To keep a Pet Dog
7 Specialty product of Funabashi< Cyclamen >
8 Japanese Cooking
  
~Simmered Vegetables~
9 Japanese Expressions
Back Number
2012
vol. vol. vol.67 vol.66
2011
vol.65 vol.64 vol.63 vol.62
2010
vol.61 vol.60 vol.59 vol.58
2009
 vol. 57 vol.56 vol.55 vol.54
2008
vol.53  vol.52  vol.51 vol.50

2007

vol.49 vol.48 vol.47 vol.46

2006

vol.45 vol.44 vol.43 vol.42

2005

vol.41

vol.40

vol.39 vol.38

2004

vol.37

vol.36

vol.35 vol.34

2003

vol.33 vol.32 vol.31 vol.30
2002
vol.29 vol.28 vol.27 vol.26

2001

vol.25

vol.24 vol.23 vol.21

2000

vol.21 vol.20 vol.19

vol.18

 

Japanese Cooking
   ~Simmered Vegetables~

 
 

From fall to winter, root vegetables generally have better taste. Simmered vegetables have been preferred by Japanese for a long time. A variety of vegetables offers textures and a depth of flavor that appeal to any appetite.

< Ingredients4 servings )>

A: 150g Renkon (lotus root), 1 carrot, 1 Gobo (burdock root), 10 Ingen ( string beans), 1 Konnyaku, 4 dried Shiitake mushrooms, 100g boiled Takenoko (bamboo shoot), 2 Atsu-age (deep fried thick Tofu), 2 tbsp. salad oil

B: Seasoning

2 cups water, 2 tsp. Dashi-no-moto(Japanese powdered stock), 3 tbsp. each of sugar, soy sauce, Sake and Mirin

< Directions >

(1) Boil Ingen and cut in half. Soak dried Shiitake mushrooms in water to soften and cut in half. Keep the water for seasoning.

(2) Boiled Konnyaku for 3 minutes and cut into a bite size. Shave off Gobo and peel Renkon, cut them at random into small chunks. Soak in water separately. Cut Takenoko and carrot into a bite size. Pour boiled water over Atsu-age and cut each one into four.

(3) Heat salad oil in a large pot and sauté the Shiitake and the ingredients of (2) except Atsu-age . Add the seasoning of B and the water of soaking Shiitake, and boil. Add Atu-age and cook for 10 minutes over medium heat. Turn down the heat and simmer for 10 minutes more. Add Ingen before turn off the heat.

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