Katemeshi (loaded rice) ｜ Our Regional Cuisines
RECIPE
Ingredients (for 4)
- rice 3.5 cups
- (For rice) Boiling liquid Appropriate amount
- (For rice) Water Appropriate amount
- konnyaku (yam cake) 1／2 block
- aburaage (deep-fried tofu) 1 piece
- burdock root 100 g
- carrot 100 g
- dried shiitake mushrooms 4
- chikuwa (fish cake) 1／2 stick
- Water Appropriate amount
- [for broth]soy sauce 3 1／2 tbsp
- [for broth]sugar 2 tbsp
- [for broth]Liquid from rehydrated shiitake Appropriate amount
How to cook
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1. Cube the konnyaku and cut the aburaage, burdock root, carrot, and shiitake into thin strips. Cut the chikuwa into round slices.
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2. Put the cut ingredients into a pot along with the soy sauce, sugar, and liquid from the rehydrated shiitake. Add enough water to ensure that everything is submerged. Simmer until the liquid content has reduced to about 10%.
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3. Wash the rice. Add a combination of broth and water to your rice cooker, following its measurement guidelines. Cook the rice.
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4. When the rice is finished cooking, add the simmered ingredients and let them steam.
Recipe Arrangements
provider : Recipe courtesy of the Nagomi Group, Kanagawa Prefecture Society for the Promotion of Improved Eating Habits
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
