Kuromame-iri Chirashi-zushi (Mixed Sushi with black bean) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Rice 3 cups
- [A] Water 500cc
- [A] Sake 40cc
- [A] Kombu(=kelp) 10cm (4 inches)
- Black Soybeans 1／3 cup (50g)
- [B] Vinegar 50cc
- [B] Sugar 60g
- [B] Salt 5g
- Dried Shiitake Mushrooms 4
- Soaking liquid for shiitake mushrooms 1 cup
- [C] Sugar 2 tsp.
- [C] Soy Sauce 2 tsp.
- Gobou(=Burdock root) 80g
- Carrot 80g
- Kamaboko(=Fish cake) 60g
- Dashi (=Japanese soup stock) 1 cup
- [D] Sugar 2 tbsp.
- [D] Salt 1／5 tsp
- Kinshi Tamago (Shredded thin omelet) As needed
- Sugar snap pea 20g
- Red Pickled Ginger 15g
How to cook
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1. Cook roasted black beans, rice and [A] together over low heat.
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2. Soak dried shiitake mushrooms in hot water and cut into thin slices. Add seasonings from [C] to the water (modoshi-jiru) that soaked shiitake mushrooms in and cook.
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3. Cut gobou(=burdock root) into thin strips, cut carrots into quarter, add seasonings from [D] to Dashi (=Japanese soup stock) and simmer softly. Finally, add quarter cut kamaboko(=fish cake) and simmer briefly.
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4. Add the vinegar mixture [B] to the cooked rice and stir to mix.
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5. Mix the ingredients from 3 into the sushi rice and serve.
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6. Sprinkle with Kinshi Tamago (Shredded thin omelet) and garnish with stewed shiitake mushrooms, sliced sugar snap peas, and red pickled ginger.
Recipe Arrangements
provider : Katsuei Nutrition Improvement Council
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
