Gomoku-meshi (Five Ingredients Rice) ｜ Our Regional Cuisines
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Tochigi Prefecture Farmers’ Colloquium
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“Furusato no WashokuUtsunomiya no Dento Ryori” (KASHIWAMURA Yuji/HANDA Kikue)
RECIPE
Ingredients (for 4 people)
- Rice 300g (2 go cups)
- Kanpyo 25g (About 150g after being restored)
- Dried shiitake 3 medium-sized mushrooms
- Carrots 50g
- Burdock root 25g
- Abura-age 1
- Snow peas 1
- Thin omelet cut into strips 1 egg’s worth
- Red pickled ginger As needed
- Nori As needed
- 【Seasoning】Dashi broth 350cc
- 【Seasoning】Sugar 3.5 tbsp
- 【Seasoning】Soy sauce 50cc
- 【Seasoning】Sake 1.5 tbsp
- 【Seasoning】Vegetable oil 2 tbsp
How to cook
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1. Before cooking the rice, wash it and drain in colander. Add water to rice and cook al dente.
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2. Wash the kanpyo with water and rub salt into it thoroughly. After soaking it in water for 5-10min, switch out the water and wash it again, the. Cut it into 2cm pieces.
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3. Cut the dried shiitake restored in water and the abura-age with excess oil removed into thin strips. Cut the carrots and burdock roots into thin shavings. Soak the burdock root in water to remove the astringency.
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4. Heat oil in a pot, stir-fry the ingredients in 2 and 3, season with the [seasoning] and let simmer.
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5. Add the ingredients in 4 to 1, steam for five minutes, mix everything well and arrange on a serving dish. Decorate with the omelet, boiled snow peas, nori, and red pickled ginger cut into thin strips.
provider : “Furusato no WashokuUtsunomiya no Dento Ryori” (KASHIWAMURA Yuji/HANDA Kikue)
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
