Aburafu don (Rice Bowl with deep-fried wheat gluten) ｜ Our Regional Cuisines
-
-
-
Image source: Makiko Takazawa
-
Image source: Makiko Takazawa
RECIPE
Ingredients (Serves 4)
- Aburafu 1 (approximately 5 slices with 1cm-thin per person)
- Japanese leek 1
- Eggs 4
- Dashi (=Japanese soup stock) 360ml
- Soy sauce 60ml
- Mirin(=sweet rice wine) 80ml
- Trefoil or sweet and sour pickled ginger As needed
- Rice As needed
How to cook
-
1. Slice the aburafu into 1cm rounds and thinly slice the japanese leek diagonally.
-
2. Put the dashi stock, soy sauce, mirin(=sweet rice wine), and aburafu into a pot and boil. Turn the aburafu inside out. (In case aburabu is well-fried outside, put it into a pan before boiling.)
-
3. Once the broth has soaked into the aburafu, add japanese leek. When the green onion gets soften, add beaten egg and let it cook until half-cooked.
-
4. Place 3 on top of the rice in a bowl. Add trefoil or sweet and sour ginger on yop if you like.
provider : Makiko Takazawa, Sendai Shirayuri Women's University
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
