Ingredients (for 4 servings)
(A)	Duck or chicken	200g
	Sudarefu (wheat gluten)	1
	Fresh shiitake mushrooms	10 (small-size)
	Seri (Japanese parsley)	small amount
	Grated horseradish	small amount
	Flour	small amount
(B)	Dashi (broth)	2 cups
	Soy sauce	4T
	Sugar	1T
	Sake	2T
	Mirin (sweetened sake)	2T

Cut duck or chicken into slices and dust with flour.

Cut sudarefu into thin strips, tie each of them and run through some hot water. Cut decorative nicks on each shiitake. Wrap boiled seri with sudarefu like a roll and cut into 3cm-length.

Boil all ingredients in (B) in a pan. Cook sudarefu and shiitake in it and take them out once. Then put the meat in in the pan to cook. Add seri lastly. Do not overcook any ingredient at this time.

Put dissolved flour in the soup. Serve all ingredients in each cup and pour the starchy soup over it. Garnish with a pinch of grated horseradish on top.

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Let's make Hasu-mushi !

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Spring/Summer/Autumn/Winter/Other

Delicacies of Kanazawa

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