Mozuku-Don ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Cooked rice As needed
- Mozuku seaweed 100g
- Minced pork 50g
- Minced beef 50g
- Onion 90g
- Whole corn 50g
- Carrot 50g
- Komatsuna (=Japanese Mustard Spinach) 50g
- Ground ginger 1 tsp.
- Ground garlic 1／2 tsp.
- [Seasoning] Soy sauce 2 tsp.
- [Seasoning] Mirin(=Sweet rice wine) 1 and 1／2 tsp.
- [Seasoning] Sugar 1 tsp.
- [Seasoning] Doubanjiang (spicy chili bean paste) A little
- [Seasoning] Salt 1／3 tsp.
- Bonito broth 100cc
- Soybean oil 1／2 tsp.
- Sesame oil 1／2 tsp.
- Katakuriko(=potato starch) 1／2 tbsp.
How to cook
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1. Cook rice.
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2. Julienne-cut carrot and onion. Cut ‘komatsuna’ into 1cm-wide (0.3inch). Ground ginger.
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3. Cut ‘mozuku’ if it’s too long to eat.
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4. Fry meat with soybean oil. Once it turns brown, add onion, whole corn, carrot, ginger and ground garlic and fry further.
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5. Add ‘mozuku’ to 4, and fry further.
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6. Add bonito broth into 5, and simmer until ‘mozuku’ becomes a but thick.
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7. Add (Seasoning) for flavor.
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8. Add sesame oil and ‘komatsuna’ and simmer lightly. Stop heating, then add dissolved ‘katakuriko’ to thicken.
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9. Put 8 on top of cooked rice to serve.
Recipe Arrangements
provider : Ritsuko Gibo, President of Okinawa Prefecture School Nutritionist Association
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at 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
