Shizuoka's special recipe
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- Honyama natural yam grilled on a ceramic plate
Honyama natural yam grilled on a ceramic plate
Recipe provider：Fuji no Kuni Food City Creation Worker
Main ingredients used：Honyama Natural Yam
MaterialFor 1 person
| Honyama Natural Yam | less than 100g |
| Miso soup | 50-100cc |
| Pork booth meat | 30-50g |
| Shimeji Maitake | 1/2 pack each |
| Mentsuyu (Katsuobushi and kelp soup stock: Mirin: Soy sauce=100cc: 10cc: 10cc) | 120cc |
| Water-soluble katakuri powder, appropriate amount | |
| White-haired green onions a little | |
| Appropriate amount of salad oil, salt, sake, wasabi, and yuzu | |
| Carrots as you like |
How to make
Remove the beard root of the natural yam with a gas stove, wash it well and drain it.
Grate with a grater without peeling to retain the flavor, and use a mortar until the whole is smooth.
Add lightly boiled miso soup little by little to ❷ and spread.
Put a large amount of oil in a frying pan and heat it over high heat. Add pork booth meat, shimeji mushrooms and maitake mushrooms in that order and fry. Add an appropriate amount of salt and sake (pepper if you like) and fry further.
Put the ingredients for the noodle soup in a pan, heat it to remove the alcohol, and add water-soluble kakikuri powder to thicken it.
Spread a thin layer of oil on a porcelain plate that has been cooked over high heat, pour in ❸, and turn off the heat when the surface becomes lumpy.
Sprinkle ❹ and ❺ on ❹, add white onion and wasabi, and sprinkle with grated yuzu peel.
❸ You can choose the amount of miso soup. Instead, you can use soup
❹ The ingredients go well with other mushrooms and vegetables.
❻ Instead of the ceramic plate, an iron plate or frying pan can be used instead.
・ It is important to take dashi" with dried bonito and kelp and taste it. "
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