Bouri (Simmered Japanese taro) ｜ Our Regional Cuisines
These images of local cuisine may not be downloaded.
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Image Source : Ooto Tourist Association
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Image Source : Ooto Tourist Association
RECIPE
Ingredients (1 servings)
- Satoimo(=Japanese taro) (mother tuber of a taro) 1
- Jako (dried baby sardines) As needed
- [Seasoning A] Mirin (=sweet rice wine) As needed
- [Seasoning A] Bonito flakes As neede
- [Seasoning A] Sugar As needed
- [Seasoning A] Soy sauce As needed
How to cook
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1. Day 1: Prepare dashi (=Japanese soup stock) with Jako(dried baby sardines) and bonito flakes.
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2. Day 1: Add Seasoning A to the dashi generously, creating a rich flavor.
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3. Day 1: Initially, cook over high heat, then reduce to low heat once it boils.
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4. Day 1: Simmer over low heat for 4 to 6 hours, then turn off the heat and let it absorb the flavors overnight.
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5. Day 2: Reheat, paying attention to the heat to avoid breaking, and simmer for approximately 2 to 3 hours while adjusting the taste.
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6. Day 2: Cool and remove.
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7. Tip: Set aside extra dashi and add it if the liquid reduces.
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8. Harvest the parent Satoimo(=Japanese taro) (mother tuber of a taro) (dug from the field 7 to 10 days prior, remove roots and soil, dry for 2 days, wash 2 days before, expose to the sun for half a day to 1 day).
provider : "Food Culture of Nishimuro" (Nishimuro Promotion Bureau)
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
