Healthy Simmered Konbu Seaweed

1. 1

   Julienne the carrot and some leftover konbu seaweed used to make dashi stock.

2. 2

   Break the shiitake mushroom in half, and julienne.

3. 3

   Cut the aburaage into thick strips.

4. 4

   Heat the sesame oil in a frying pan, and stir-fry the Step 1 ingredients until the carrot becomes wilted.

5. 5

   Start adding the seasoning ingredients.

6. 6

   Add the mirin first, and simmer for a while.

7. 7

   Add the sake and soy sauce, and continue simmering.

8. 8

   If the carrot is still hard, cover with a lid, and continue cooking for 3-4 minutes over low heat.

9. 9

   When it softens, turn up the heat to high, and cook until the liquid has evaporated off.

10. 10

    Then you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.