The other day at the supermarket, I found something fun — a package of Sendai Fu with a clear VEGAN mark on it.
Following the recipe on the back, I made fu-jaga simmered dish. The recipe on the back used mentsuyu, but I didn’t have any on hand, so I substituted with kombu, soy sauce, mirin, and beet sugar. It turned out so comforting and delicious.
The Sendai Fu soaks up the broth beautifully and becomes very satisfying.
Ingredients
- Sendai Fu — 1 pack
- Potatoes — 4–5
- Carrot — 1/2
- Onion — 1 medium
- Water — 400 ml
- Kombu (dried kelp) — about 4 g (a 5–6 cm / 2-inch square piece)
- Soy sauce — 2.5 Tbsp
- Mirin — 2.5 Tbsp
- Sugar — 2.5~3 Tbsp
Instructions
1. Soak the Sendai Fu in lukewarm water for about 20 minutes, then gently squeeze out the excess water.
2. In a pot, add water, kombu, mirin, soy sauce, and sugar. Add the potatoes, carrot, and onion. Bring to a boil, then simmer on low heat.
3. When the potatoes are tender, add the Sendai Fu and simmer until the flavors soak in.
I also added some maitake mushrooms I had in the fridge. I think it would be really good with shirataki too.
It was really, really good — simple, cozy, and very satisfying.
I’ll definitely make this again when I find Sendai Fu.
Coment