Suko-zushi ｜ Our Regional Cuisines
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Image Source: Shiraishi Town Office, Commerce and Tourism Division
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Image Source: Shiraishi Town Office, Commerce and Tourism Division
RECIPE
Ingredients ( for one "morofuta" box)
- Rice flour 5 cups
- Glutinous rice 0.5 cups
- Salt 2／3 teaspoon
- [Vinegar Mixture] Sugar 60g
- [Vinegar Mixture] Vinegar 1／2 cup
- [Vinegar Mixture] Salt 1 teaspoon
- Mud loach (grilled) 5 fish
- Burdock root 30g
- Carrot 30g
- Dried shiitake mushrooms 5 pieces
- [A] Rehydrated shiitake mushroom broth 1 cup
- [A] Sugar 2 tbsp
- [A] Sake 1 tbsp
- [A] Soy sauce 2 tbsp
- Eggs 3
- Kamaboko (fish cake) 1 piece
- Pea pods as needed
- Narazuke (pickled vegetables) 1／3 piece
- Minced pickled ginger as needed
How to cook
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1. Wash the rice and cook it with salt in the usual way.
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2. Prepare the vinegar mixture.
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3. Clean the mud loach, halve them, and remove their meat neatly.
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4. Rehydrate the shiitake mushrooms and slice them thinly. Cut the burdock root and carrot into short, thin strips.
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5. Simmer the shiitake mushrooms in seasoning [A] until they become sweet and savory. Remove and simmer the burdock root and carrot in the same liquid.
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6. Make a thin egg crepe and shred it finely. Steam the kamaboko and cut it into 18 thin slices. Boil and diagonally slice the snow peas. Cut the narazuke into thin strips and mince the pickled ginger.
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7. Transfer the cooked rice to the "morofuta," pour the vinegar mixture, mix and spread it gently and evenly. Cut into 6 vertical and 3 horizontal sections, then top with ingredients.
provider : Saga's Food - Local Cuisine
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
