Calories: 87kcal　Protein: 2.2g　Fat: 0.1g　Carbohydrates: 19.6g ■Ingredients per serving (g)

• taro (frozen) … 30
• lotus root (boiled in water) … 30
• carrots … 25
• snow peas … 10
• vinegar … 15g of vinegar per 1kg of water
• water (for lotus root) … adequate amount
• water (for Japanese soup stock) … 80
• kelp … 0.4
• dried bonito shavings … 0.8
• sugar … 4
• soy sauce … 5.5
• mirin (sweet sake) … 5

■Directions

1. Make soup stock with the dried bonito shavings and kelp.
2. Half defrost taro in fridge.
3. Chop the carrots into bite size pieces and parboil.
4. Cut the lotus root into 1.3cm wedges and cut each wedge into 4 pieces and soak in vinegar water.
5. Peel off the strings on the snow peas, boil in hot water and cool in water.
6. Add the taro, lotus root and carrots in Japanese soup stock and heat until it boils.
7. Add the sugar, soy sauce and sweet sake in that order, reduce heat and let simmer. (until you can pierce the lotus root with a toothpick)
8. Place in a dish and decorate with the snow peas.

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