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Parboil thin deep-fried tofu and cut each slice in half; open each half gently to make “bagsE |
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Boil yam noodles and cut into 5-6cm- (2 in.-) long lengths. |
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Wash kampyo in water and rub with salt. Set aside for a short time, then rinse and parboil. Cut into 20cm (8 in.) lengths. |
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Soak kikurage in water until soft, then shred. |
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Cut lotus root into wedges and slice thinly. Cut carrot into thin strips. |
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String the peas, boil in salt water and slice in thin diagonal strips. |
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Mix the vegetables, ginkgo nuts and noodles together. |
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Fill the abura-age bags about halfway with the noodle-vegetable mixture. Tie each bag closed (see the following page) with a lightly knotted length of kampyo. |
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Place the bags in a saucepan, pour in mixed nijiru ingredients and heat. When liquid comes to a boil, cover with a sheet of cooking paper and lid, and continue cooking over low heat for about 10 minutes. |
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Remove fortune bags and place in serving bowl. Add shungiku to the nijiru and bring to a boil. Pour nijiru over the bags and garnish with shungiku on the side.
Note: May be served with a dab of mustard on the side. |
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