In this dish a surprising combination of traditions and modern tastes. Kikkoman soy sauce adds zest to this simple, hearty dish. And served in pots, this dish will decorate any table.
|Cooking time 60 minutes||Number of servings 2|
Dried mushrooms washed and soaked in cold water for a few hours.
Carrots grate on a coarse grater.
Finely chop the onion.
In a pan, put the vegetables and fry them for a few minutes, stirring constantly.
Mushrooms to get out of the water, a little squeeze, pour in the vegetables. Fry for another 5 minutes.
Add naturally brewed soy sauce Kikkoman. Saute for 3-5 minutes.
Fried with soy sauce and mushrooms to put in the pots.
Buckwheat rinse and place in each pot about a half Cup of grits.
Into each pot to pour one Cup of water and add soy sauce Kikkoman. Cover and put in the oven on low heat for 20-25 minutes. To turn off the gas and leave the pot to simmer for another 15-20 minutes without opening the oven.
To get the pots out of the oven, stir the contents and sprinkle with herbs. Bon appetit! Fast post nice!