Iro-gohan (Soy sauce-flavored mixed Rice) | Our Regional Cuisines

RECIPE
Ingredients (6 servings)
- Rice 3 cups
- Carrot 60g
- Shiitake mushrooms (or shimeji) 60g
- Gobou(=Burdock root) 60g
- Thinly sliced and deep-fried tofu 60g
- Konjac(=yam cake) 100g
- Chicken (thigh or breast) 200g
- Soy sauce 60ml
- Sake (Japanese rice wine) 40ml
- [Dashi (=Japanese soup stock)] Water 900ml
- [Dashi (=Japanese soup stock)] Dashi kombu (dried kelp) 15g
- [Dashi (=Japanese soup stock)] Bonito flakes (or dashi stock powder) 25g
How to cook
-
1. Julienne the gobou(=Burdock root) and rinse it in water. Cut the other ingredients into thin strips. Adjust the quantities according to preference. In some regions, Satoimo(=Japanese taro) may be used.
-
2. Combine 500ml of Dashi (=Japanese soup stock) with soy sauce and sake.
-
3. Mix the prepared ingredients from step 1 with rice and the mixture from step 2, and cook.
provider : Masatoshi Umezaki
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