Mossou Zushi ｜ Our Regional Cuisines
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Image provider: Nakatsu City, Oita Prefecture Regional Medical Measures Division
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Image provider: Nakatsu City, Oita Prefecture Regional Medical Measures Division
RECIPE
Ingredients (4 servings)
- Rice 280g(2 gou)
- [Sushi vinegar] Vinegar 2 and 1／3 tbsp.
- [Sushi vinegar] Sugar 36g(=4 tbsp. and more)
- [Sushi vinegar] Salt 6g(=1tsp.)
- Dried shiitake mushrooms 2 pieces
- Deep-fried tofu 1／2 piece
- Gobou (=burdock) 50g(1／4)
- Carrots 80g(1／2)
- Water used to soak shiitake mushrooms 1／2 cup
- Sugar 23g(=1 and 1／2 tbsp.)
- Salt 9g(=1／2 tbsp.)
- White-fleshed fish as needed
- Green shiso as needed
How to cook
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1. Cook the rice without adding too much water to keep the firmness of the rice. Add sushi vinegar to the cooked rice.
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2. Soak dried shiitake mushrooms in water and once soft, cut into julienne sizes.
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3. Cut the gobou (=burdock) into thin strips. Cut the carrots and deep-fried tofu into julienne sizes.
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4. Cook the vegetables and deep-fried tofu in the water that the mushrooms were soaked in and season with sugar and salt.
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5. Mix the ingredients in step 4 with the sushi rice.
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6. Place the rice and ingredients into a mosso box and push down with a lid.
provider : “Recipes from Oita that You Want to Make Now”
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
