![]() |
mServes 6n @chirashi-fu (colored wheat gluten) 10 gms @ginkgo nuts 18 @chestnuts 3 @burdock root 1/4 @yamamomo-no-mi (fruit of Myrica rubra tree) 6 1) Shell ginkgo nuts and remove membrane-like skins. 2) Peel chestnuts, lightly scrape, and soak in lighty-salted water. 3) Cut burdock root into pine-needle like pieces and soak in water to remove @bitterness. 4) Dredge in flour and then deep-fry chirashi-fu, ginkgo nuts, chestnuts, and @burdock root. Arrange, adding yamamomo-no-mi for a colorful accent. |