The taste of autumn is tasted by the umami synergistic effect of shiitake mushrooms and tea. "Meat-meat potatoes" and "022 Kanaya midori" recipes

< ingredients For 2-3 >

1-2 onions
1 carrot
Mushrooms such as shiitake mushrooms Your favorite amount
2-3 potatoes
1 deep-fried tofu
2 teaspoons olive oil
2 teaspoons red wine
half the amount of butter on bread
200ml kelp broth
2 tablespoons soy sauce
1 teaspoon cooking liquor
oh dashi (liquid dashi) individual packaging 2 packages
Pakuchi, if you like.
Sugar can be added to your preference.


【1】Cut the ingredients
Cut the onion into bite-sized pieces to cut the fiber off, the carrots into 2cm squares, the mushrooms into easy-to-eat pieces, the potatoes and deep-fried potatoes into bite-sized pieces.

【2】Stir-fry onions
In a frying pan, add olive oil and fry the onions.

【3】Stir-fry all ingredients
Add the red wine and butter, add the carrots, mushrooms such as shiitake mushrooms, deep-fried tofu, remove the moisture, and finally add the potatoes.

Add kombu dashi, soy sauce, cooking sake, oh dashi (you can add sugar). Cover and cook over medium heat for 10 minutes, then remove the lid and cook for another 5 minutes.

【5】To be edsed
It is completed by scattering raw coriander as you like!
※It is also recommended to add boiled broccoli and rice beans as you like.

"022 Kanaya Midori" recipe to match "meat-meat potatoes"


【1】Brew the first roast

Put the tea leaves in a teapot, pour 120 ml of hot water at 80 °C and steam for 60 seconds. Make sure the tea leaves are open and pour them into the cup.

【2】Brew the second roast

The second roast is completed by pouring 120 ml of hot water at 85 °C into a teapot and steaming it for 10 seconds. Along with the fragrance, you can also taste beautiful light blue.

First of all, if you enjoy the taste of the dashi of "meat-free meat potatoes" in your mouth, "022 Midori KanayaIt is a bite. The mellow taste that spreads softly and the richness of dashi and butter stand out from each other.

Click here for tea leaves used (to Senchado Tokyo's page)