Iwate Prefecture

Sukikonbu no nimono

Sukikonbu no nimono
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  • Image Source : Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture


Ingredients (For 10 persons)

  • Fudai sukikonbu 1 sheet (40g), about 700g after being rehydrated in water
  • dried shiitake mushroom 4 medium pieces (20g)
  • carrot 80g
  • Grilled and dried mackerel Half a piece (100g)
  • deep-fried tofu 2 small pieces
  • Dried plum 5 pieces
  • Water 1,800cc
  • Soy sauce 8 tbsp.
  • mirin (sweet cooking sake) 4 tbsp.
  • sake 5 tbsp.

How to cook

  • 1. Wash sukikombu quickly in water, soak in plenty of water for about 20 minutes, soak in water to soak, loosen well, and drain in a colander.

  • 2. Wash dried shiitake mushrooms quickly in water, soak in warm water for about 30 minutes to soak them, remove the taro flakes, and cut into thin strips.

  • 3. Cut carrots into thin strips. Remove bones and skin from grilled dried mackerel and roughly break into pieces. Dip deep-fried tofu in boiling water to remove oil, cut in half horizontally and cut into strips.

  • 4. Pour water into a copper pot, add sukikombu and dried shiitake mushrooms, cover with a lid, and simmer over high heat until the water begins to boil, then reduce the heat to medium and cook, stirring occasionally, until the kombu has a slightly crunchy texture, about 10 minutes.

  • 5. Add carrots and bring to a boil, then add sake, mirin, and soy sauce. When it comes to a boil again, add grilled mackerel, deep-fried tofu, and dried plums, cover with a lid, and simmer over medium heat, stirring occasionally, for about 10 minutes. Once simmering, remove the seeds from the dried plums.

  • 6.

provider : "Iwate Prefecture Food Artisan" (Sono Hikagemoi)

* Recipes vary depending on the region and home.