Sengoku Mame no Kakimawashi (Mixed Rice with Sengoku Beans) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Rice 3 cups
- Satoimo(=Japanese taro) 450g
- Sengoku Beans 100g
- Fried Thin tofu 2
- Chikuwa (=Fish cake) 2
- Dashi (=Japanese soup stock) 2 cups
- [A]Soy sauce 3 tbsp.
- [A]Sake 2 tbsp.
- [A]Mirin(=sweet rice wine) 2 tbsp.
- [A]Sugar 1 tbsp.
- Salt A little
How to cook
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1. Wash rice about 30 minutes before cooking, drain in a colander, and cook with normal amount of water.
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2. Peel satoimo (Japanese taro), put it in a bowl, sprinkle a pinch of salt, roll it with your hands to get out its sliminess, and rinse it with water.
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3. Drain off the oil from the fried thin tofu.
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4. Put satoimo (Japanese taro) in a pot, pour broth and heat over high heat. When it comes to a boil, reduce heat to medium-low and add seasonings of [A]. When satoimo (Japanese taro) is cooked about 80%, add fried thin tofu (cut into thin strips), Sengoku-mame (cut into 1 cm wide strips), Chikuwa (cut in half and cut into 0.5 to 0.7 cm wide strips) and bring to a boil. Allow the broth to cover the ingredients.
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5. When cooked, mix with rice and serve.
provider : Gifu City Dietary Improvement Promotion 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
