Simmered sweet potato and potherb mustard

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Miso is food boiled and seasoned meeting well
< bowl / Kutani Seiyo >

In my home, as for these boiled vegetables, it is always true with miso taste.



  1. Boil some water in the pan. Add a pinch of salt. Boil potherb mustard quickly. Soak boiled potherb mustard into the cold water. Drain off. Cut into a little more than 1 inch length.
  2. Wash sweet potato. Cut in round slices of 1/2 inch. Soak in water for 10 minutes.
  3. Spread deep-fried tofu on the colander. Pour boiling water for remove excess oil. Cut into a bite pieces.
  4. Put sweet potato and 5 or 6 dried small sardines. Pour 1 cup water and heat.
  5. When water comes to boil, put potherb mustard and deep-fried tofu. Add 1 tablespoon mirin and miso. Simmer with a small lid resting directly on the sweet potato for 5 minutes over low heat. Stop to heat and keep for 30 minutes.