Tofumeshi (Tofu and Rice) ｜ Our Regional Cuisines

1. Wash the rice. Cook it with your usual amount of water.

2. Boil the firm tofu really well (about 40 minutes). Drain it in a colander.

3. Cut the carrots lengthwise into 3-centimeter strips. Shave off the skin of the burdock root, shave the root into slivers, soak the slivers in water, remove the scum, and drain the water. Cut the deep-fried tofu lengthwise into 3-centimeter strips.

4. Pour oil into a pot and heat it. Put the burdock root, the carrots, and the deep-fried tofu into the pot in that order. Fry the ingredients.

5. When the vegetables become tender, add the tofu from #2 and the canned mackerel. Fry the tofu while smashing it (try not to smash it into small bits). Season with soy sauce and sake. Simmer after frying until the broth is used up.

6. When the rice is cooked, place the ingredients from #5 on top of the rice and cover the pot with a lid. After steaming the contents for about 15 ~ 20 minutes, mix them together.