Kaki-made Gohan (Kaki-made Rice) ｜ Our Regional Cuisines
RECIPE
Ingredients (serves 7)
- Rice 5 cups
- Sake 50ml
- [Kaki-made rice ingredients] Grilled mackerel 1／2 (approx. 200g)
- [Kaki-made rice ingredients] Carrots 1／2 (approx. 60g)
- [Kaki-made rice ingredients] Freeze-dried tofu 2 (approx. 30g)
- [Kaki-made rice ingredients] Dried shiitake mushrooms 2-3 (approx. 15g)
- [Kaki-made rice ingredients] Fried tofu 1 (approx. 50g)
- [Kaki-made rice ingredients] Chikuwa (rice cakes) 1 (approx. 50g)
- [Kaki-made rice ingredients] Konjac 1／2 (approx. 120g)
- [Kaki-made rice ingredients] Burdock 50g
- [Kaki-made rice ingredients] Snow peas Appropriate quantity
- [Kaki-made rice ingredients] Pickled red ginger Appropriate quantity
- [Seasoning] Soy sauce 120ml
- [Seasoning] Sugar 130g
- [Seasoning] Dashi broth 300ml
How to cook
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1. Wash the rice, drain it, and cook it in a rice cooker with sake and water. Cook it to be slightly firm.
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2. Debone the grilled mackerel and shred it.
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3. Add 300ml of water to the mackerel bones to make dashi broth.
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4. Rehydrate the freeze-dried tofu and dried shiitake mushrooms, then julienne them. Julienne the carrot as well.
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5. Julienne the konjac and quickly boil it to remove the harsh taste.
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6. Place the shredded mackerel, julienned ingredients, and burdock in a pot. Add sugar and soy sauce to the dashi broth from step 3 and simmer.
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7. Mix the cooked ingredients and broth from step 6 into the cooked rice.
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8. Plate the dish, and garnish with julienned salt-boiled snow peas and julienned pickled red ginger.
provider : Hidaka Regional Life Research Group Association
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
