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œ@Teppo-ae@œ


mServes 6n
@wakegi (scallion-like onion) 1 bunch
@ udo 5 cm
@ age-dofu (deep-fried bean curd) 1/2 block
@ benitade (wine-red sprouts with slightly tangy aftertaste) 1/10 box

@white dengaku-miso 2/3 cup
@ vinegar 1 T
@ light soy sauce 1 tsp
@ sugar
@ dashi
@ soft mustard

@1) Cut off the roots and bottom part of wakegi. Blanch in lightly salted
@@ water, and cool in ice water. Lightly slide a pestle or rolling pin over
@@ leaves to remove some sliminess and cut into 3cm lenghts.
@2) Roast tofu over fire until browned. Remove any scorched areas and put
@@ aside. Cut so that pieces are approximate length of wakegi leaves.
@3) Slice udo in julienne strips and soak in water. Add benitade, mix, and
@@ then drain in a collander or bamboo basket.
@4) Put miso in a suribachi (grinding bowl) and, adding dashi, thin to a
@@ good consistency. Add soy sauce, mustard, and vinegar to complete the
@@ dressing.
@5) Arrange mixture in individual dishes in small mounds and garnish
@@ with udo strips.

„«Rape Blossoms With Sesame Dressing„«Salmon Roe Mizore-ae„«Udo Achara-ae„«Teppo-ae„«




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