Kishazu-iri ｜ Our Regional Cuisines
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Image Source : Miyagi Prefecture Council of Dietary Improvement Promoters
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Image Source : Miyagi Prefecture Council of Dietary Improvement Promoters
RECIPE
Ingredients (10 servings)
- “Kirazu” 400g
- Carrots 200g
- Gobou(=Burdock root) 200 g
- Dried Shiitake mushrooms 4
- Green onion 1
- Oil 2 tbsp.
- Dashi (=Japanese soup stock)(e.g. dried sardines or fish stock) 1 and 1／2 cups
- [Seasoning A] Sugar 2 tbsp.
- [Seasoning A] Salt 2 tsp.
- [Seasoning A] Soy sauce 1 tbsp.
How to cook
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1. Soak Dried "Shiitake" mushrooms, in water, remove the stems and cut into thin strips. Scrape off the skin of Burdock root, cut into small pieces and soak in water to remove the scum. Cut the Green onions into small pieces.
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2. Heat the oil in a pan, stir-fry the Vegetables, except the Green onions, add seasoning A and the dashi, and when it starts to boil, add the” Kirazu”.
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3. Stir well and cook until all the liquid has evaporated. Finally, add the Green onions, stir and turn off the heat.
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4. *If you want a moist finish, add more broth.
provider : “Gozzuou-san, Miyagi's local food to convey“ (Association for the Food of Miyagi)
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
