Iriko gohan (rice with dried sardines) ｜ Our Regional Cuisines

1. Rinse the rice 30 minutes ahead of time.

2. Remove the heads and abdomens of the sardines, and cut up the flesh. Soak the heads in water to make dashi stock.

3. Peel the vegetables. Cut the abura-age, carrots, daikon and Konjac into 2 cm rectangular strips, and the taro root into 5 mm wide half moons.

4. Add the rice and sardine dashi stock to a large pot, and fill with water. Add the dried sardines, vegetables, and soy sauce, and cook the rice.

5. Because rice tastes best when cooked all at once in a large batch, it has been measured in sho (a unit of approximately 1.8 liters) since ancient times. However, you can adjust the amount of rice depending on the number of people.