Ingredients (2 Servings)

・〈A〉1 Tbsp …NINBEN “Kombu tsuyu no moto”
・〈A〉300ml…Water
・1/2 block… Silken tofu
・1/2…Sweet potato (small)
・1/2 section… Lotus root
・A handfull…Shimeji mushrooms
・1Tbsp…Potato starch
・1Tbsp each…Potato starch and water
・1 Tsp…Ginger, grated
・Proper amount of frying oil

Method

①Cut tofu into quarters. Cut sweet potato into 7mm thick quarter-rounds and put it in water.
Peel the lotus root and cut it into 7mm thick quarter-rounds and put it in vinegar diluted with water.
Cut off the stem of shimeji mushrooms and divide them into bite-sized pieces.
②Pour frying oil into a pan until a height of 1cm, heat up to 180 degrees, and deep-fry tofu coated with potato starch.
③Warm mixture A in a pot and simmer vegetables of ① until they become soft.
④Put mixture of potato starch and water, and grated ginger into ③.
Warm it while stirring until the sauce become thick.
⑤Serve ② on a plate and pour ④ on it.
Done!