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Udo skin kinpira, udo stem boiled in sweetened vinegar

≪ingredients≫

Udo (Aralia cordata)’s stems and skin, sugar, salt, soy sauce, oil, vinegar, sake, dashi stock

独活皮のきんぴら 独活茎の甘酢煮

≪recipe≫

  • Peel the skin of udo, and cut obliquely to break its fiber. Soak about 30 minutes in water with vinegar.
  • Drain 1., and pan-fry in oil.
  • When it’s cooked, season with sugar, soy sauce and sake. Boil until the sauce condenses.
  • Add ground sesame (or cayenne pepper powder) and serve.
  • Cut stem of Udo to about 4-5 cm size.
  • Pour dashi stock into a pot to cover udo, season with sugar, salt and oil (a little bit sweet)
  • Boil about 30 min at low or medium heat.
  • Serve.

 

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