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Fuguchirinabe
Ingredients:
1 packet of fugu
1 chinese cabbage
1 carrot (10 cm length)
1 leek
1 packet of enokidake
1 bunch of spring onions
100 g shirataki
1 tofu
Kombu (laminaria)
Some daikonoroshi
Ponzushoyu
Bannonegi
Preparation:
1. Cut fugu into bite-sized pieces.
2. Boil Chinese cabbage, roll it and cut it into pieces. Slice a carrot in the form of a flower and simmer it for a few minutes. Slice leek and enokidake.
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