Megumi Tadokoro’s Bite-Sized Breakfast Stew
- Difficulty
- Total time
- 1 h 50 min
- Hands-on
- 1 h 50 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentbamboo skewers, pot, microwave, plastic wrap, skewers
Tastelight, comforting
Ingredients
- 300 g daikon radish
- 1 carrot
- 8 mini cabbages
- 8 hard-boiled quail eggs
- 1 konnyaku
- 2 satsuma age
- 1 hanpen
- 2 chikuwa
- Mustard Paste, to taste
Mini Mochi Kinchaku
- 4 mini aburaage
- 4 quail eggs
- 1 kiri mochi cake
- Garlic chives, to taste
[A]
- 1 l broth
- 1 tbsp sugar
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp soy sauce
Method
- 1
Peel the daikon radish and cut them into 3 cm thick slices, and then quarter them. Place them in a microwave-safe bowl, cover it with plastic wrap, and heat for 6 minutes in a 600 watt microwave. Peel the carrot and cut them into flower shapes using a cookie cutter.
- 2
Cut the konnyaku into bite-sized pieces and boil them. Place the satsuma age in hot water to remove its oiliness. Cut the hanpen and chikuwa into bite-sized pieces.
- 3
Cut the mini aburaage pieces in half diagonally. Using your hands, open the middle of each to form a pocket, and then wash them with hot water to remove its oiliness. Boil the garlic chives, and then dry them. Cut the kirimochi cake into 8 equal pieces.
- 4
Put a kirimochi piece and a hard-boiled quail egg into each aburaage pocket. Gather the aburaage ends together into a pouch and tie them tightly closed with a garlic chive.
- 5
Put the [A] ingredients into a pot and add all of the remaining ingredients except the hanpen. Put a drop-lid on the pot, bring them to a boil, and then reduce the heat and simmer for approximately 1 hour. Add the hanpen directly before eating and boil only for a few minutes. Pour into a bowl and stick them with bamboo skewers. Place mustard paste to the side, and you’re done!