Kokera-Zushi ｜ Our Regional Cuisines

1. Wash rice 1 hour before cooking, drain in a colander, and soak in an equal amount of water for 30 minutes before cooking.

2. Cut mackerel into 3 pieces, grill, devein clean, and remove bones and blood. Soak the mackerel in a quantity of yuzu vinegar to release its flavor and Dashi (=Japanese soup stock) (Su-Nigoshi).

3. Peel carrots and cut into thin half-moon shapes. Soak shiitake mushrooms in water and cut into thick strips. Boil the carrots and shiitake mushrooms in the shiitake stock, season with soy sauce and sugar. Tear carrot leaves so that they retain their shape. Thinly fry the eggs (both sides) and cut into strips 3 cm long and 7 mm wide.

4. Break the eggs, heat the oil in an omelette and cook the eggs thinly (on both sides). Cut into strips 3 cm long and 7 mm wide.

5. Moisten the inside of the "Kokera-zushi" mold with vinegar. Fill the mold about 3cm high with sushi rice, arrange carrots, shiitake mushrooms, egg and carrot leaves on top, place a dividing board moistened with vinegar on top, and repeat the process. Place the last lid on the top, put a weight on top and leave it for 2 hours or overnight.

6. Remove weight, lid, and pull out frame. Cut into 5 cm wide bars on a divider.