| Ingredients: taro root carrots bamboo shoots devil's tongue (konyakku jelly) lotus root burdock root chikuwa fish cake shitake mushrooms (dried) kamaboko fish cake chicken breast niboshi (small dried fish) salt sake soy sauce sugar salmon roe boiled ginko nuts Instructions: First, add water to the dried mushroom to soften them, make sure you save this water for later use. Then chop everything up in pieces about the same sizes, then place the taro, carrots, bamboo, lotus, devil's tongue and burdock into a pot. After, add the fish cakes and the mushrooms on top, then add the chicken last, make sure everything is in that order. Then add the niboshi on top of everything in the pot. Add the water you softened the mushrooms with into the pot, then add some more water to just cover the ingredients. Add some salt, soy sauce, sugar and sake to season. Bring everything to a boil, remove the layer of scum from the surface of the soup. Add the salmon roe and ginko nuts, turn off the heat and cover it with a lid for awhile then serve. |
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| +Noppe (Vegetable Stew)+ |
| Original recipe found at: http://wnn1.niigata.isp.ntt-east.co.jp/english/tiiki/sangyou/ryouri/new/ |