ゴボウと蓮根とコンニャクの炒め煮 Braised “gobo burdock”, lotus root, and konnyaku recipe

ゴボウと蓮根とコンニャクの炒め煮 Braised “gobo burdock”, lotus root, and konnyaku recipe


Wash the 2 gobo burdock, and scrape off the skin with a blade. Then shave into small pieces. Peel the 200g lotus root, and cut into half lengthwise, and slice. Cut the 2 block konnyaku into thin strips. Chop the 180g beef coarsely. Soak the prepared vegetables (gobo and lotus root) in water for a while. Then drain in a colander. Heat a deep pot lightly. Add the chopped beef and stir-fry. When the color of the beef changes, add the konnyaku. Continue to stir-fry. Then add the drained gobo and lotus root, and stir-fry. Seasonings are 100cc sake, 2 cups water, 3 tbsp sugar, and 4 tbsp soy sauce. Then cover the pot. Simmer over low heat for about 10 minutes. Stir the ingredients, and put on a drop lid, and cover. Simmer over low heat for 30 minutes. Cut the 3 chikuwa into thin strips, and add into the pot. Cook briefly. It’s done.

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