Boiled Satsuma Age and Vegetables
Fish cakes in an irresistible soy mirin sauce with vegetables.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Boil the satsuma age, remove and cut into edible size pieces. Cut the carrot and burdock into chunks and soak in vinegar water. Remove the sinew from the peas and boil.
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Pour salad oil in the fry pan and cook all items in (1) except the peas. Once the items become glossy with oil, pour in (A) along with 1 cup of water. Simmer until all the vegetables have softened.
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Slice the peas into thin strips, add and simmer for a few min. before serving.
Cooking Basics
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.
Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.
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