Sangon | Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- [First Course]Rice cakes 4
- [First Course]Fish 4 pieces
- [First Course]Ffish cakes (kamaboko) 4 pieces
- [First Course]Eggs 2
- [First Course]Dried shiitake mushrooms 4
- [First Course]Prawns 4
- [First Course]green onions proper quantity
- [First Course]Kombu (kelp) 1 sheet
- [First Course]Bonito flakes 30 g
- [First Course]Dashi soup stock (mixed with shiitake mushroom stock) 800cc
- [First Course]Salt 1tps
- [First Course]Light soy sauce 1/2tps
- [First Course]Sake or Mirin 1tps
- [Second Course]white fish (for sashimi) 4 slices
- [Second Course]salt add to taste
- [Second Course]Ginger 8 thin slices
- [Second Course]Vinegar add to taste
- [Second Course]Soy sauce add to taste
- [Third Course]Chicken (preferably hen) 1
- [Third Course]Radish 400 g
- [Third Course]Carrots 150 g
- [Third Course]Green onion 1
- [Third Course]Salt 1/2tps
- [Third Course]Dark soy sauce 1tps
How to cook
-
1. [First Course] Soak the dried shiitake mushrooms in enough water to cover them. Remove any dirt from the bottom of the shiitake and cut slits into the shape of a cross.
-
2. Cut the sheet of kombu into fourths. Then pour 800cc of water into a pot, then add the cut kombu into the pot. When it rehydrates, turn on the heat and then remove the kombu just before the water comes to a boil. Add the bonito flakes into the pot and bring to a boil, then turn off the heat again. Gently strain and then add the shiitake mushroom stock to the 800cc of water. Add shiitake mushrooms and bring them to a boil, then season with 1 teaspoon of salt, light soy sauce, and mirin.
-
3. Lightly salt the fish and grill it.
-
4. Gut the prawns with a bamboo skewer and quickly boil them in a slightly salted boiling water.
-
5. Cut the eggs in half or into a flower shape after boiling. Make four pieces.
-
6. Boil the rice cakes.
-
7. Cut the fish cake or kamaboko.
-
8. Cut green onions into small pieces or tie them into a knot and boil.
-
9. Add dashi (bonito stock) to the pot of shiitake broth. Next, add the prawns simmer them for a while. Before that, put in the fish cake to warm it up.
-
10. Spread the kombu onto the bowl. Add the shiitake mushrooms, fish, fish cake, prawns, eggs, and rice cakes, then gently pour in the hot broth. Finish by garnishing with green onion.
-
11. [Second Course]Lightly salt the fresh fish for sashimi.
-
12. Cut the fish for the sashimi.
-
13. Arrange two slices of sashimi on a plate and top with a thin slice of ginger. Pour vinegar and soy sauce over the slices and serve.
-
14. [Third Course]Cut the chicken into fourths, heat the water and simmer for one hour while carefully removing the foam from the chicken broth.
-
15. Dice the daikon radish and carrot into bite-sized pieces. Remove the ends.
-
16. Cut green onion into small pieces.
-
17. Put 1,000 cc of chicken broth into a pot, then add the chicken, daikon radish, and carrots. Simmer.
-
18. When the daikon radish and carrot become soft, season.
-
19. Add salt, dark soy sauce, and sake or mirin to taste.
Recipe Arrangements
This recipe is from the Kita Oshima region of Amami. Sangon varies slightly from each region.
provider : NPO Amami Shokuiku Shoku Bunka Project
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