Japanese pronunciation: わかごぼうのいために (wakagobounoitameni)
| Category | Item |
|---|---|
| Restores | 6 (+0.4) |
| Eating time | 1.2s |
| Compost | 85% |
Burdock and fried tofu stir-fried, then glazed in dashi-shoyu and mirin.
Obtaining
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Water Bottle
- Brine Sand
- Water Bottle
- Wheat
- Nigo
- Glass Bottle
- Water Bottle
- Salt
- Tofu Slices
- Egoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle
- Bonito Flakes
- Dried Kelp
- Mirin Moromi
- Water Bottle
In the real world
This Yao dish stir-fries young leaf burdock — root, then fried tofu, then stems — and finishes it in dashi, dark soy sauce and mirin. Young burdock is eaten root, stalk and leaf alike.
Differences in game
There is no spring leaf-burdock here, so ordinary cut burdock stands in. Dashi and dark soy sauce are carried as dashi-shoyu, and the pan supplies its own oil. Soaking out the astringency and rinsing the tofu are omitted.
References and sources
- Simmered young burdock — Our Regional Cuisines — Recorded as a spring dish of the Kawachi area (Yao), stir-frying root, fried tofu and stem in that order before the seasonings go in.