INGREDIENTS
200
bell pepper
200
bell pepper
75 g
carrot
20 g
dried shiitake mushrooms
100 g
lotus root
2 tsp
oil
1
rice
1/4 tsp
salt
1/2 tsp
salt
1 1/2 tbsp
sesame seeds
150 g
shirataki noodles
100 g
snap peas
1/2 tbsp
soy sauce
1 tbsp
sugar
1 tsp
sugar
1 cup
vegetable stock
1/2 cupS
ake
4 servings
benishoga
4 servings
blocks koyadofu