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Buckwheat monastery with soy sauce

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Buckwheat monastery with soy sauce

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 servings2

Ingredients for Buckwheat monastery with soy sauce




Step-by-step instruction of cooking Buckwheat monastery with soy sauce


Step 1

Dried mushrooms washed and soaked in cold water for a few hours.


Step 2

Carrots grate on a coarse grater.


Step 3

Finely chop the onion.


Step 4

In a pan, put the vegetables and fry them for a few minutes, stirring constantly.


Step 5

Mushrooms to get out of the water, a little squeeze, pour in the vegetables. Fry for another 5 minutes.


Step 6

Add naturally brewed soy sauce Kikkoman. Saute for 3-5 minutes.


Step 7

Fried with soy sauce and mushrooms to put in the pots.


Step 8

Buckwheat rinse and place in each pot about a half Cup of grits.


Step 9

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.


Step 10

To get the pots out of the oven, stir the contents and sprinkle with herbs. Bon appetit! Fast post nice!