4 Serves
116 Mins
Wash and peel the daikon radish, carrots, and lotus root. Cut them into bite-sized chunks using a knife and cutting board.
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Vitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
17 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
147 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
323 mg / 1,250 mgPotassium
1639 mg / 4,700 mgSodium
591 mg / 2,300 mgZinc
6 mg / 11 mgCopper
4 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
5 g / 28 gSugar
13 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Prepare the konnyaku by slicing it and scoring the surface, then blanch it in boiling water in a pot to remove any bitterness.
In a large pot, heat a small amount of oil and lightly sauté the vegetables and mushrooms to enhance their flavor.
Add the dashi stock, soy sauce, and mirin to the pot. Bring to a gentle simmer.
Cover the pot and simmer on low heat for 70 minutes until the vegetables are tender and have absorbed the broth.
25
g95
g20
g
Yemeni
