Tori Meshi ｜ Our Regional Cuisines
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Image provider: JA Miyazaki Prefecture Women’s Organization Council
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Image provider: JA Miyazaki Prefecture Women’s Organization Council
RECIPE
Ingredients (4 servings)
- Rice 2 cups
- Chicken meat 300g
- Carrots 100g
- Gobou (=burdock) 100g
- Large, dried shiitake mushrooms 3 pieces
- Dark soy sauce 1 tbsp.
- Light soy sauce 2 tbsp.
- Sugar 3 tbsp.
How to cook
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1. Wash the rice and drain in a colander.
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2. Remove the fat from the chicken meat and cut into small pieces.
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3. Soak dried shiitake mushrooms in water for about one hour and cut into julienne sizes.
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4. Cut the gobou (=burdock) into thin strips and soak in water. Also cut the carrots into thin strips.
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5. Put the chicken in a pot and stir-fry over a stove. (Use the fat of the chicken meat instead of a vegetable oil)
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6. Add the shiitake mushrooms and gobou (=burdock), in that order, and a small amount of the water that the mushrooms were soaked in and the sugar. After a while, add the soy sauce and stir-fry some more until the flavor is absorbed. Turn off the heat and let it cool.
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7. Put the rice, cooled ingredients, and carrots in a rice cooker, mix lightly, and cook.
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8. After cooking, steam for about 15 minutes, mix lightly, cover with a lid, and let the flavors blend.
provider : “Local Cuisine Recipes” (JA Miyazaki Prefecture Women’s Organization Council)
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
