Ingredient:
200g of seafood, such as clams, shrimps, and coffins,
100g of tofu,
1/3 of squash,
8 green peppers,
4 tablespoons of soybean paste,
1 cup of rice water,
1 tablespoon sesame oil,
1 teaspoon of red pepper powder and minced garlic,
1 teaspoon of shiitake mushroom powder,
½ teaspoon kelp powder
To prepare:
Chop the green peppers into small pieces, and cut the pumpkin and tofu into 0.5cm pieces.
For kelp powder and shiitake powder, refer to p.56.
| Cooking Method |  |
 |
 |
 |
Add |
| 1) Put sesame oil and minced garlic in a cooking container and fry | Heat | 3 minutes | 110°C |  |
|
| 2) When you add seafood and stir-fry more in reverse rotation, and there are 2 minutes left to cook. Put green pepper through the lid slot | Heat | 5 minutes | 100°C | |
 |
| 3) Add rice water, red pepper powder, miso, and red pepper paste and boil in reverse rotation. | Close | 10 minutes | 110°C | |
|
| 4) Add pumpkin, tofu, kelp powder, shiitake mushroom powder and boil it in reverse rotation | Close | 15 minutes | 110°C | |
|