Recipe: Yummy Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk

Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk. Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk Recipe by cookpad.japan - Cookpad Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk This is how I use up my extra veggies. I add in vegetable skins, stems, hard leaves, and whatever else my husband doesn't. more Start by lightly frying the onion in the oil until slightly browned. Then add the mushrooms and fry lightly too.

The History of Agar in Microbiology. Its higher melting temperature allowed incubation at warmer temperatures without liquefying the media. Most of the time I either use almond milk or water. You can cook Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk

1. You need 1 of one slice Salmon.
2. You need 150 grams of assorted Your favorite mushroom (maitake, enoki, shimeji etc.).
3. It's 300 grams of assorted Your favorite vegetables (Chinese cabbage, daikon radish, bean sprouts, green onions, and other leftover vegetables).
4. You need 1 1/2 tsp of ✿Kanten powder.
5. You need 1 1/2 tsp of ✿Dashi stock granules.
6. Prepare 1 tbsp of ✿Mirin.
7. You need 1 of one piece ✿Ginger (Fresh and cut into thin strips, or grated).
8. It's 200 ml of Soy milk.

I have used green tea in the past for a green tea pudding which was tasty tasy! That's all there is to it. I guess I should tell you that I get my agar from an Asian food store right down the street from my home. The agar you want is the stuff you need to go to an Asian store to find.

Stew for Dieters with Maitake Mushrooms, Agar Agar and Soy Milk instructions

1. Place 200 ml water and ✿ into a pot (I used a mini sukiyaki pot ). Add the ingredients that take longer to cook such as the salmon, root ingredients, and leftover vegetables etc. Cover with a lid, and steam-boil without letting it burn..
2. When the ingredients have mostly cooked through, add the ingredients that are easier to cook. Add in the bean sprouts and mushrooms etc., steam-boil over a low heat until it all cooks through..
3. Finally, add the soy milk, and turn down to a low heat. The soy milk will separate if it boils, so be careful! Don't heat up the kanten if you want to enjoy the jiggly and wobbly texture..
4. Scatter the green onions and enjoy. The kanten will make the broth solidify when it cools. This is delicious if you eat together with the thickened broth..
5. Enhance the flavor and healthiness by adding popular sake lees and miso lees. Sake-kasu lees contains alcohol, so boil the soup to evaporate the alcohol..

Once you find your Asian food store ask the person at the counter for "agar agar." That wasn't a typo. They call it "agar agar." Maitake mushrooms are a particularly firm, meaty mushroom that are popular in Japan. They are supplied dried - simply soak before cooking. Use maitake in ramen or stir-fries, alongside noodles, vegetables or fish. Of course they are Japanese in origin, but actually work quite well in any food.