Japanese cuisine, Japanese food recipes.

First:

Peel nagaimo (mountain yam) and cut crosswise into 4 pieces.

Peel carrot and cut into a size easy to eat.

Chop off the stem end of kidney beans. Parboil in hot water with a little salt and drain in sieve.

Reconstitute koya-dofu (freeze-dried tofu) in lukewarm water until fully rehydrated. Press tofu between your hands to lightly squeeze out water. Cut each tofu cake into quarters.

Mix ingredients for the .

Second:
Place the , nagaimo, carrot and koya-dofu in pot and heat. When it comes to boil, simmer over low heat for 15 minutes.

Arrange the cooked vegetables and koya-dofu in a serving bowl together with the kidney beans. Pour in the simmering sauce from the pot. Sprinkle with sansho (Japanese pepper) powder to taste.

Even if you turn off the stove after the food is cooked, heat will be left in the pot on the stove. You may shorten the cooking time over flame by making use of the remaining heat of the pan to cook, if you are not in hurry.

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