Kakimaze ｜ Our Regional Cuisines
-
Image Source : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
-
RECIPE
Ingredients (4 servings)
- Rice 3 cups
- Bamboo shoots 70g
- Green beans 20g
- Carrots 30g
- Gobou (=burdock) 70g
- Dried shiitake mushrooms(small) 2
- Fried thin tofu 1／4
- Dried shrimps 30g
- Chikuwa(=fishcake) 1／2
- Konjac(=yam cake) 1／2
- [Seasoning A] Dark soy sauce 30ml
- [Seasoning A] Sugar 30g
- [Seasoning A] Sake 60ml
- [Seasoning A] “Dashi” (=Japanese soup stock) 300ml
How to cook
-
1. Wash the rice and cook.
-
2. Soak the dried shrimps and dried shiitake mushrooms in water.
-
3. Cut the “gobou” (=burdock) into thin strips. Add green beans, salt, and water into a pan and boil the beans. Cut the beans diagonally. Cut the other ingredients as needed.
-
4. Put the ingredients from steps 2 and 3 into a pot aside from the carrots and green beans and combine with the seasonings in list [A]. Simmer on a medium heat for around 20 minutes.
-
5. When the flavor soaks into the ingredients from step 4, add the carrots and green beans and cook for an additional 10 minutes on a low heat.
-
6. Place all the ingredients on the cooked rice and mix well.
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
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
