Nanatoko Zushi (Japanese Rice Soup with Seven Vegetables) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Rice 300g
- Rice cakes 2 pieces
- Daikon radish 100g
- Carrot 50g
- Gobou (=Burdock Root) 50g
- Satoimo (=Japanese taro) 50g
- Napa cabbage 3 pieces
- Dried shiitake mushrooms 3
- Fried thin tofu 2 pieces
- Seri (=Japanese parsley) 10
- Bean sprouts 50g
- Dashi (=Japanese soup stock) 4 cups
- [Seasoning A] Light soy sauce 4 tbsp.
- [Seasoning A] Mirin (=sweet rice wine) 1 tbsp.
- [Seasoning A] Sake 2 tbsp.
- [Seasoning A] Vegetable oil A little
How to cook
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1. Wash the rice 30 minutes prior to cooking it and drain the water. Then cook the rice.
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2. Cut the daikon radish, carrot and satoimo (=Japanese taro) into thin quarter slices. Shave the gobou (=burdock root) and soak in vinegar water to remove its bitterness.
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3. Cut the dried shiitake mushrooms lengthwise and the napa cabbage into bite sizes.
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4. Boil the seri (=Japanese parsley) and bean sprouts. Cut the seri (=Japanese parsley) into bite sizes.
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5. Pour hot water over the fried thin tofu to remove the oil from it.
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6. Add the vegetables from step 2 and 3 and fried thin tofu in a pan and stir fry with the ingredients in [Seasoning A].
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7. Add the dashi (=Japanese soup stock) to the cooked rice. Simmer the rice, stir-fried vegetables, and rice cake cut into 1cm cubes.
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8. When the rice cake starts to melt, add seri (=Japanese parsley) and bean sprouts and mix.
provider : "Local Cuisine Collection" (JA Miyazaki Prefecture Council of Women's Organizations)
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
