Sumitsukare (Simmered Daikon Radish with Soy Beans) ｜ Our Regional Cuisines
RECIPE
Ingredients (10 servings)
- Daikon Radish 1 (It is recommended to use the Daikura Kamiyako.)
- Carrot (long carrot) About 1／2 (1／4 of the daikon radish's volume when grated)
- Soybeans Slightly less than 1／2 cup (It's good to use leftover soybeans from Setsubun.)
- Fried thin tofu 2 sheets
- Tofu 1
- [Seasonings A] Sugar A little
- [Seasonings A] Soy sauce 1／2 cup
- [Seasonings A] Mirin(=sweet rice wine) A small amount
- Sake-kasu (sake lees) A small amount
How to cook
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1. Grate the daikon radish and carrot using a grater.
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2. Place the grated daikon and carrot in a large pot, add no water, and simmer as is.
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3. Peel the skin off the roasted soybeans and add them to the pot where it's well-cooked.
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4. Add Seasonings A.
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5. Break the tofu into pieces and cut the fried thin tofu into large strips, then add them to the pot.
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6. Finely chop the sake-kasu and add it, then simmer over low heat for an extended period (3-4 hours).
provider : Hometown Cuisine of Boso (Published by Chiba Agriculture Department)
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
