Sample Autumn Winter Recipe 1
Stewed Root vegetables
Gobo, or burdock root, is high in fiber.
So it’s good for constipation, and diet!
Also contains vitamin B1, B2, and kalium--and cleanses the body
system, so it’s said to prevent colon cancer, diabetes and
arteriosclerosis.
It’s also good for colds.
In ancient China, gobo was used for cooling down fever,
detoxification, or alleviating coughing as a form of herbal medicine.
People use it for cooking only in Japan. --- I didn’t know that!
Here is the simple recipe with Gobo.
For 4 servings
2 gobos
1 small carrots
1/2 potato
1/2 sweet potato
about one cup size of string beans
about one cup of * dried daikon
just a bit of ginger
2 to 3 table spoons of soy source
1 to 2 table spoons of sesami oil
dash of salt
dashi soup stock
–put 1 dried * shitake mashroom in water and leave it overnight in the
fridge.
* you can find them at Asian/Japanesegrocery stores
1 thin-slice gobo diagonally
2 dice all the other vegetables
3 soak dried daikon in water for a few minutes till it’s softened and
squeeze water out of it.
4 stir fry all vegetables with ginger for a few minutes minute before
you add soaked daikon
6 Add a dash of salt.
7 lower the heat and add dashi soup stock –including shitake--into
the pan and stir.
8 Add soy source.
9 simmer , put the lid and wait for about 5 minutes till potatoes are
softened.
Let it sit for a while, and it’s ready!
The more you let it sit, the tastier it becomes. The left over will be
really good!
chew well, and enjoy!
Gobo, or burdock root, is high in fiber.
So it’s good for constipation, and diet!
Also contains vitamin B1, B2, and kalium--and cleanses the body
system, so it’s said to prevent colon cancer, diabetes and
arteriosclerosis.
It’s also good for colds.
In ancient China, gobo was used for cooling down fever,
detoxification, or alleviating coughing as a form of herbal medicine.
People use it for cooking only in Japan. --- I didn’t know that!
Here is the simple recipe with Gobo.
For 4 servings
2 gobos
1 small carrots
1/2 potato
1/2 sweet potato
about one cup size of string beans
about one cup of * dried daikon
just a bit of ginger
2 to 3 table spoons of soy source
1 to 2 table spoons of sesami oil
dash of salt
dashi soup stock
–put 1 dried * shitake mashroom in water and leave it overnight in the
fridge.
* you can find them at Asian/Japanesegrocery stores
1 thin-slice gobo diagonally
2 dice all the other vegetables
3 soak dried daikon in water for a few minutes till it’s softened and
squeeze water out of it.
4 stir fry all vegetables with ginger for a few minutes minute before
you add soaked daikon
6 Add a dash of salt.
7 lower the heat and add dashi soup stock –including shitake--into
the pan and stir.
8 Add soy source.
9 simmer , put the lid and wait for about 5 minutes till potatoes are
softened.
Let it sit for a while, and it’s ready!
The more you let it sit, the tastier it becomes. The left over will be
really good!
chew well, and enjoy!
Whole Life with Jin
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