Kakimawashi/Torimeshi ｜ Our Regional Cuisines
These images of local cuisine may not be downloaded.
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Image source:Aichi's 50 Local Recipe Collection
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Image source:Takahama Torimeshi Association
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Image source:Takahama Torimeshi Association
RECIPE
Ingredients (4 servings)
- Rice 2 cups
- Chicken thigh meat 50g
- Chicken fat as needed
- Gobou(=Burdock) 1／4
- Carrot 1／4
- Chikuwa(=fishcake) 2 pieces
- [Seasoning A] Soy sauce 2 tbsp.
- [Seasoning A] Mirin(=sweet rice wine) 1 tbsp.
- [Seasoning B] Soy sauce 1／2 tbsp.
- [Seasoning B] Mirin(=sweet rice wine) 1／2 tsp.
- [Seasoning B] Sugar 1／2 tsp.
How to cook
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1. Wash rice, soak in water for 30 minutes, and drain in a colander.
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2. Put 1 and [Seasoning A] in a rice cooker, add water according to the scale of the inner pot, and finish cooking.
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3. Cut chicken thighs into small pieces.
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4. Scrape the skin off the Gobou(=Burdock) and cut into fine strips, cut the carrot into 3cm pieces, cut the Chikuwa in half lengthwise and slice into 5mm pieces.
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5. Put chicken fat in a hot frying pan, add 3 and 4, fry together, add [Seasoning B], and cook until all liquid is absorbed.
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6. Add 5 to cooked 2, steam and mix.
provider : Aichi's 50 Local Recipe Collection
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
