Uzumi (Soup with Rice hidden by Tofu and Shiitake Mushroom) ｜ Our Regional Cuisines
RECIPE
Ingredients (10 servings)
- ‘Dashi Kombu’ (=kelp for soup stock) 3 pieces of 10cm (4inches) square
- Raw shiitake mushroom 300g (or 150g of dried one)
- Firm tofu 2
- [Condiment] Green onion 5
- [Condiment] Orange peel 3
- [Condiment] Sesame seeds 150g
- [Condiment] Ginger As needed
- [Condiment] Cooked rice A little
How to cook
-
1. Rinse kombu(=kelp) quickly and put into a pan filled with 8cups of water, then heat. Take kombu(=kelp) out once it boiled.
-
2. Remove the bottom of shiitake mushroom and julienne cut mushroom. Add shiitake mushroom into 1 and boil for 20~30 minutes with weak heat to make soup stock.
-
3. Add 1 tsp. of salt and 2 tsp. of light soy sauce for light flavor, then add tofu cut in 1cm (0.4inch) cube.
-
4. Finely chop green onion, julienne cut orange peel after removing white skin, and ground ginger.
-
5. Once tofu floats, put soup into a bowl. Add a little of cooked rice into a bowl. Add condiments as you like, then serve it while it’s hot.
provider : “Results of a Fact-finding Survey Regarding Traditional Local Ingredients” (Wakayama Prefectural Agricultural Council)
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
