【Materials】 (For 2 people)
Snap peas…120grams
Shiitake mushrooms…2 pieces
Dried hijiki seaweed...3 grams
Soy pulp…150 grams
Vegetable oil…1 tablespoon
Broth...300cc
Cane sugar…2 tablespoons
Mirin…2 tablespoons
Soy sauce…1 tablespoon
Salt...as appropriate
【How to make】
①Boil snap peas in boiling water, rinse with cold water, and cut into halves diagonally.
②Shred the shiitake mushrooms, soak the dried hijiki in lukewarm water and drain.
③Pour vegetable oil into a pot and heat over medium heat. Add ② and stir-fry. Next, add soy pulp, broth, cane sugar, mirin, and soy sauce, mix with a wooden spoon, and season with salt.
④Add ① to ③ and dress them.
【point】
When wrapped in soy pulp, the texture and sweetness of the snap peas stand out. I tried to make the usual soy pulp into a dish that is satisfying to eat.
by Masako Yoshimura(Culinary expert,Registered dietician)
