Boiled vegetables

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
burdock (thin) carrot dried gourd carrot (for garnish) devil's tongue shiitake sayaendo(field peas)	30g 5g 3g 10g 20g 1 piece 3g	120g 20g 12g 40g 80g 4 pieces 12g
Seasonings	Serves 1	Serves 4
soup stock ·mirin ·salt ·Usukushi	5g 0.25g 2.5g	20g(1 1/3 tablespoon) 1g(3/5 teaspoon) 10g(2 teaspoons)

1	Cut burdock lengthwise in halves and cut carrots into 7 x 7 mm strips. Boil.
2	Make a bundle with carrots in the center and burdocks around the outside. Tie with dried gourd at several places and cut into bite-sized pieces.
3	Shape 40g carrot into flower shape. Slice in 4 flowers. Cut deveil's tongue into sticks, slit lengthwise down the middle, but not cutting through the ends, pull one end through the "keyhole" slit two or three times. (This will twist the devil's tongue into a pair of spirals.) Boil devil's tongue. Boil sayaendo.
4	Boil the water which was used for softening shiitake, soup stock and seasoning together in a pot. Take a little of this liquid and boil sayaendo in it. Add the other ingredients to the seasoned soup stock and boil slowly.