How to cook Japanese style vegetables

People's life is long and they face many diseases. When people get sick, they usually need medication. Although drug treatment is effective, many diseases can actually be treated with the help of food ingredients, and the ingredients for treating the diseases must be carefully cooked by you. Well, let me introduce to you how to cook this dish, Japanese style mixed vegetables.

1. Dry-roast the king oyster mushrooms in an oil-free pan to bring out their aroma.

2. Then put the mushrooms into the pot and dry-roast them to bring out the mushroom aroma. (Please note that both types of mushrooms need to be dry roasted on low heat to allow them to fully release their aroma without affecting their nutrition and appearance)

3. Add kelp broth, burdock, daikon, and konjac and bring to boil. (Note that if you don’t have Japanese daikon, you have to use fruit radish. Ordinary radishes must be soaked in cold water with sugar for 2 hours before they can be used here)

4. Bring to boil over medium-low heat.

5. Pour into a cooking pot, cover with lid and simmer over low heat for 1 hour, then turn off the heat and set aside.

6. Chop the shrimp into a paste and mix it with egg white, a little cornstarch and bonito powder to make it chewy. (Japanese shrimp balls are different from Hong Kong shrimp balls. Do not add pork, fatty pork and other seasonings)

7. Pour the soup you just cooked into the pot and bring to a boil.

8. Use a spoon to scoop up an appropriate amount of the mixed shrimp paste to make shrimp balls.

9.Put the shrimp balls into the boiling broth.

10. After the shrimp balls are cooked, put them into the soup.

11. Turn off the heat, add Japanese soy sauce and mirin to the broth used to cook the shrimp balls and mix well (the ratio of Japanese soy sauce to broth is 1:10, add mirin according to your preference).

12. Without turning on the fire, wait for 5 minutes for the residual heat in the pot to bring out the aroma of Japanese soy sauce.

13. Then pour the prepared broth sauce into the soup.

14. Add the prepared potato starch water and make circles to thicken the sauce (I would like to emphasize that cornstarch is actually corn starch, and potato starch is used for thickening in Japan).

15. Keep stirring until the cornstarch water in the spoon turns into a transparent gel.

16. After the vegetables are cooked, they can be placed on a plate.

17. Place carrot florets on a plate, scoop out the cooked vegetables, pour the soup over them, and top with chopped bell pepper rings to complete this Japanese vegetable stew (bell peppers come in green, green-yellow, red, and dark brown, you can choose the color you want).

In fact, it is not particularly difficult to cook good dishes. It just requires effort. According to the above steps, prepare the ingredients and seasonings first, and then start making this Japanese-style Beijing-style mixed vegetable stew.