Ingredients (for 4 servings)
(A)	Renkon	300g
(B)	Potato starch	1t
	Salt	1/2t
	Sugar	1t
	White fish (or chicken)	100g
	Shrimp	4
	Dried shiitake	2
	Ginkgo nuts	8
	Yurine (lily root)	8 flakes
	Egg white	1
(C)	Dashi (broth)	1C
	Mirin	1T
	Salt	2/3t
	Light soy sauce	2t
	Potato starch	small amount

Grate renkon after peeling the skin. Put grated renkon on a bamboo mat to drain the water off. Add egg white, starch, sugar and salt and mix them.

Soak dried shiitake in water to reconstitute it, then cut into fine strips. Peel the shrimps and cut into 3 ~ 4 pieces. Remove flakes of yurine and boil them slightly. Season the white fish (or chicken) with sake and salt beforehand. Remove the shell of ginkgo nuts and boil, then peel off the thin skin.

Put the above ingredients into each cup and add the grated renkon. Place the cups in a hot steamer and steam at high heat for about 20 ~ 30 minutes after water in the steamer starts boiling.

Put all ingredients in (C) in a pan and boil. Put dissolved potato starch in the soup and pour over the steamed renkon. Steaming can be quickly done if each cup is covered with a plastic wrap.

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Let's make Jibu Stew !

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Spring/Summer/Autumn/Winter/Other

Delicacies of Kanazawa

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