Spring Cabbage Rice Ball
Japanese Chicken Rice
Grilled Brussels Sprouts
Spinach and Ham Omelet
Cook
60 min
Instructions
Step 1
Peel and thinly slice beets and potatoes. Remove the buds from the garlic.
Step 2
Add vegetables from step 1 and Kayanoya Original Vegetable Stock Powder (remove from packet) to the pot, then add all other ingredients and bring to a boil over medium heat. Once it gets boiled, reduce heat to low, cover the pot and simmer for about 40 minutes until water is almost absorbed.
Step 3
Puree in a blender.
Step 4
Serve with fresh vegetables of your choice.
Tip
Any leftovers can be diluted with milk, soy milk, or additional dashi to make a creamy potage. This purée can also be portioned and stored in the freezer.
