Satsuma Sumoji ｜ Our Regional Cuisines

1. (Preparation): wash and rehydrate the dried shiitake and kikurage mushrooms, keeping the rehydration fluid for later use. Wash the dried daikon strips and rehydrate them in lukewarm water. Prepare the dashi soup stock (any kind of stock will do). Wash and drain the rice. Boil the green peas and cut them into strips.

2. Cook the rice until it is firm, then take it out into a large container, sprinkle it with the vinegar, mix it in, and allow it to cool.

3. Add a ladleful of rehydration fluid to the rehydrated shiitake and kikurage mushrooms and boil them. Add the A ingredients and cut the mushrooms into strips.

4. Boil the burdock roots in a ladleful of soup stock and add the bamboo shoots, carrots, dried daikon radish strips and season lightly with the B ingredients.

5. Quickly cook the satsuma-age and steamed kamaboko fish cakes with the local sake.

6. Crack the eggs, add salt and sugar, and likely cook them to make 4cm egg strips.

7. Mix the ingredients into the sushi rice, sprinkle with local sake, and mix well.

8. Arrange into 6 bowls and garnish with egg strips, peas, red ginger and “kinome” leaf buds.

9. Place in a steamer and steam for about 20 minutes.