Saba no Jau ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Mackerel (middle size) 2
- Water As needed
- Kombu (=Kelp) As needed
- Napa cabbage 1／4
- Bean sprouts 1 bag
- Gobou (=burdock) (shaved) 2
- Japanese leek 1
- Shiitake mushroom 4
- Grilled tofu 1
- Konjac noodle 100g
- "Shungiku" (=crown daisy) 1 bag
- Carrot (garment) As needed
- Seasonings (Soy sauce, Sake, Mirin(=Sweet rice wine), Sugar, Salt) As needed
How to cook
-
1. Fillet mackerel into three pieces. Grill its head and bones to make dashi (=Japanese soup stock).
-
2. Put 1L of water into a large pan. Add kombu (=Kelp) and grilled mackerel head and bones, then boil them to make dashi (=Japanese soup stock) while removing scum. Once dashi (=Japanese soup stock) is ready, take-out head and bones. Add soy sauce (tbsp. 3), sake (tbsp. 3), mirin(=Sweet rice wine), sugar (tbsp.4), salt (a little) for flavor.
-
3. Add chopped mackerel, vegetables, mushrooms, grilled tofu and konjac noodle and simmer well.
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
