Tamagawa Salad

Ingredients

1/2 (120g) burdock (ごぼう)
1 pack (100g) maitake mushrooms
1/2 (100g) onion
1 osaji olive oil
300cc milk
1 kosaji powdered consome soup
salt
(A) 200cc water
(A) 1 osaji sake
(A) 1 osaji mirin

Steps

1. Peel the burdock and shred. See video. Soak it in water for 5 minutes to remove the bitterness, then drain in a colander.
2. Separate the maitake mushrooms into small clusters. Thinly slice the onion. Prepare (A).
3. Heat olive oil in a pan over medium heat, add the onion and cook until soft, then add the maitake mushrooms and burdock and cook over medium heat for 2 minutes.
4. Add (A) and cook for 3 more minutes.
5. Once step ④ has cooled, put it in a blender and add milk. Blend until smooth, then return it to a pot and heat over medium heat while stirring.
6. Once warm, season to taste with salt and granulated consommé.

Reference

Nadia