Kobu-Ninjin

I like this! I bought many carrots and tried having them in different recipe. I use dashi-konbu, which is seaweed for making broth. So I don't need to add bouillon. It's a natural flavor.



Ingredientes :

1 middle carrot - chop finely

1 dashi konbu (5cm x 5cm) - cut finely by scissosrs

1 dried shitake

1 slice of ginger - mince

1 pinch of salt

2 tsp of soy sauce

1 cup of water

Preparations :

1. Bathe shitake in the water until getting soft

2. Chop shitake finely. Keep the water

3. Put shitake, water and all other ingredients in the pot

4. Cook it on the small heat until carrot gets tender (about 15 minutes?)