Dondoroke-meshi ｜ Our Regional Cuisines
These images of local cuisine may not be downloaded.
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Image source: Tottori Prefecture
RECIPE
Ingredients (for 2)
- Rice 400g
- Tofu 400g
- Dried shiitake mushroom 4 pieces
- konnyaku thread 50g
- burdock root 50g
- carrot 50g
- Large triangular deep-fried tofu 100g
- Oil 20g
- Sake 30g
- Light soy sauce 40g
- Dashi broth (soup stock from dried shiitake mushrooms) 400ml
- Green onion 50g (cut into small pieces)
How to cook
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1. Drain off the water from the tofu.
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2. Soak dried shiitake mushrooms in water and cut into thin strips.
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3. Boil konnyaku quickly and cut into chunks.
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4. Cut burdock root into small pieces and drain off the scum.
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5. Cut carrots into thin strips and fried tofu into 2 cm long strips.
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6. Heat oil in a pan and fry tofu until golden brown. Add gobo (burdock root), shiitake mushrooms, carrots, konnyaku threads, and deep-fried tofu, and saute briefly, then add sake and soy sauce.
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7. Mix rice and all of 6 ingredients in a rice cooker, add soup stock and cook.
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8. Mix the cooked rice with green onions and serve.
Recipe Arrangements
provider : Tottori Dietetic Association
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
