Mikan Zushi (Japanese Mandarin Sushi) ｜ Our Regional Cuisines
RECIPE
Ingredients (10 servings)
- Rice 1.5kg
- Fresh mikan juice Around 1 liter
- Water Around 1 liter
- Mikan peel As needed
- Fish As needed
- Lotus root As needed
- Snowpeas As needed
- Kamaboko (=fish cake) As needed
- Dried shiitake mushrooms 3 pieces
- Carrot 1／3
- Gobou (=burdock) 1
- Fried thin tofu 1
- White sesame seeds As needed
- [Seasoning A – Awase-zu(sweet and sour dressing)] Vinegar 200ml
- [Seasoning A – Awase-zu(sweet and sour dressing)] Sugar 160g
- [Seasoning A – Awase-zu(sweet and sour dressing)] Salt 12g
How to cook
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1. Add equal amounts of fresh mikan juice and water to cook the rice.
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2. Sprinkle salt onto the fish and season with vinegar.
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3. Season the lotus root with sugar, salt, and vinegar.
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4. Add salt to water and boil the snowpeas.
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5. Simmer dried shiitake mushrooms, gobou (=burdock), fried thin tofu, carrot, and mikan peel.
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6. Mix [Seasoning A] and white sesame seeds into the rice.
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7. Cut the kamaboko (=fish cake) and top onto the rice along with the ingredients from steps 3 to 5.
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8. If water is not added to dilute the mikan juice when cooking the rice, the rice will become easily burned. The juice adds sweetness to the rice so the amount of sugar in the Awase-zu(sweet and sour dressing) can be reduced.
provider : Ehime Rural Life Research 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
