Iri-meshi/Iriko-meshi ｜ Our Regional Cuisines
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Image source: Keiko Takahashi, Tokushima Prefecture Society of Cookery Science, Shikoku University
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Image source: Kumiko Nagao, Tokushima Bunri University Junior College
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RECIPE
Ingredients (about 4 servings)
- Rice 300g (2 rice cups)
- Water 450ml (2 and 1／4 rice cups)
- Tiny whitebait (dried baby sardines or other whitefish) 20g
- [Marinade] Light soy sauce 1 tablespoon
- [Marinade] Vinegar (sudachi juice) 1 tablespoon
- [Marinade] Rice vinegar 1 tablespoon
- Chikuwa (fish cake) 30g (1／3 piece)
- Burdock root 60g (1／3 piece)
- Konnyaku 60g (1／3 piece)
- Carrot 30g
- Fresh shiitake mushroom 2 piece (20g)
- Fried tofu pouch 1 piece (15g)
- [Simmering broth] Dashi broth (dried sardine broth) 200ml (1 cup)
- [Simmering broth] Light soy sauce 1 teaspoon (6g)
- [Simmering broth] Mirin 1 teaspoon (6g)
- Green onion 2 to 3 pieces
How to cook
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1. Cook the rice with the amount of water specified.
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2. Soak the whitebait in the soy sauce, vinegar (sudachi juice), and rice vinegar for about 30 minutes.
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3. Cut the fish cake in half vertically, then into small pieces. Cut the burdock root into thin shavings and soak in water.
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4. Thinly slice the konnyaku and boil. Blanch the fried tofu pouch and cut into 2cm long strips. Cut the carrot and fresh shiitake mushroom into 2cm long strips.
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5. Cut the green onion into bite-sized pieces.
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6. Simmer the ingredients from step 3 and 4 in dashi broth (from dried sardines), light soy sauce, and mirin until the liquid has evaporated.
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7. Mix the whitebait and marinade from step 2 and the ingredients from step 6 with the cooked rice.
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8. Serve in a bowl with green onions to garnish.
provider : Recipe source: Keiko Takahashi, Shikoku University
Recipes vary depending on the region and 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
