Simply soak in Japanese soup stock! Also delicious when consumed chilled.
だしに浸すだけ！冷やしてもおいしく召し上がれます。

Ingredients (Serves 2)
2 Nijiya satsuma age（Ebi negi ten as picture）
4 Shungiku

Japanese soup stock
1 cup dashi soup
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sugar

Cooking instructions:
Mix all the ingredients for the soup stock in a pan and let it boil. After it boils, let it cool down.
Boil water in a different pan and briefly boil the shungiku. After the shungiku is briefly boiled, place in cold water. Squeeze the shungiku to dispense the water and cut in 5 equal parts.
Cut the satsuma-age in consumable sizes and soak with the shungiku in the soup stock for a little while.

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材料（2人分）
ニジヤさつま揚げ（写真は海老ねぎ天）…1枚
春菊…4本

[汁]
だし汁…1カップ
醤油…大さじ1
酒…大さじ1
砂糖…小さじ1

作り方
１：[汁]の材料を鍋に入れ、ひと煮立ちさせて冷ます。
２：別の鍋に湯をわかし、春菊をさっと茹でて冷水に取り、固く絞って5等分に切る。
３：食べやすい大きさに切ったさつま揚げと春菊を１の汁につけてしばらく置く。