Nerigomi’s origin is said as the cuisine of vegetable “kuzuyose,” which cooked using “kuzu (potato starch),” of shojin ryori (Buddist vegetarian cuisine). In the Tsugaru region, it is a local dish characterized by using much sugar to make this “kuzu-jiru” tastier. Depends on the area, it is made with potatoes or Japanese taros instead of sweet potatoes. Furthermore, tsubu (a kind of whelk) might be used for its stickiness instead of potato starch in some regions.
Ingredients [5 serving(s)]
- 1 sweet potato
- 1 carrot
- 1 large abura-age (thin deep-flied sliced tofu)
- 1 konnyaku (yam cake)
- 175g of sugar
- 1 1/2 tbsp of potato starch
- a pinch of salt
- Peel and cut the sweet potato coarsely into a large piece.
- Peel and cut the carrot coarsely into a small piece.
- Cut an abura-age into bite-size of triangle shape.
- Cut konnyaku into stripes.
- Put the carrot in the pot and pour a sufficient amount of water to cover it.
- After the carrot is cooked, put the sweet potato, abura-age, and konnyaku, and add sugar.
- Cook until the sweet potato becomes tender, then add salt.
- Add the potato starch mixed with water. Turn off the heat after thickening the soup.