Kakimaburi ｜ Our Regional Cuisines
RECIPE
Ingredients (5-6 servings)
- Rice 4 cups
- Soup stock 2 cups
- Koya-dofu (dried tofu) 1 slice
- Dried shiitake mushrooms 3
- Bamboo shoots 100g
- Carrot 100g
- Red fish paste 1／2
- Green beans 70g
- Broiled egg 3 eggs
- Powdered nori Appropriate quantity
- Red ginger Appropriate quantity
- [Vinegar mixture] Vinegar 75ml
- [Vinegar mixture] Sugar 40g
- [Vinegar mixture] Salt 1tsp.
- [Vinegar mixture] Mirin (sweet cooking rice wine) 2 tbsp.
- [Seasoning A] Light soy sauce 2 tbsp.
- [Seasoning A] Sugar 20g
- [Seasoning A] Mirin 1 tbsp.
How to cook
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1. Soak koya-dofu in hot water, then squeeze it well between your palms, and cut it into small strips.
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2. Soak dried shiitake mushrooms in water to rehydrate them, remove any stones, and cut them into small pieces. Cut bamboo shoots and red fish paste into small pieces. Wash and peel carrots, then cut them into small pieces as well.
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3. Remove the muscles from the beans, boil them in salted water, and cut them into diagonal slices.
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4. In a separate saucepan, combine broth and seasoning A. Bring to a boil, then add ingredients 1 and 2 and simmer until all the liquid is absorbed. Add the fish paste just before turning off the heat.
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5. Drain the ingredients from step 4 and add them to the sushi rice. Mix everything together.
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6. Serve the mixture in a bowl and sprinkle it with egg, string beans, shredded red ginger, and chopped nori.
Recipe Arrangements
provider : " A recipe collection of "Taste of Naga"(Naga Marugoto Fair Executive Committee, etc.)
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at 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
