Tochigi Prefecture


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Ingredients (For 5 persons)

  • [Ingredients] Daikon radish 1kg
  • [Ingredient] Carrot 150g
  • [Ingredient] Scrambled soybeans 40g
  • [Ingredient] fried tofu 1 piece
  • [Ingredient] Salted salmon head 1 small piece
  • Vinegar 1 tbsp.
  • water 1 cup
  • [Seasoning] Sake lees 50g~75g
  • [Seasoning] soy sauce Appropriate amount
  • [Seasoning] salt Appropriate amount
  • [Seasoning] Sugar As you like

How to cook

  • 1. Wash the heads of salted salmon well, cut into 2 cm cubes, and boil once to remove the smell.

  • 2. Put 1 head, vinegar, and water in a pressure cooker and simmer (heat) over medium heat for about 20 minutes. Turn off the heat and allow to cool naturally to release the pressure.

  • 3. Grate the radish and carrot with a devil's grater.

  • 4. Wrap the roasted soybeans in a cloth, fir and remove the skin.

  • 5. Grill deep-fried tofu until lightly browned, cut in half lengthwise, and cut into thin strips.

  • 6. Tear sakekasu into small pieces and soak in boiling water to soften.

  • 7. Put all the ingredients 2, 3, 4, and 5 into a heavy pot and cook over high to medium heat at first, then simmer over low heat for about 1 hour.

  • 8. When the flavors are blended and the fish is tender, add sakekasu, soy sauce, salt, and sugar to taste.

Recipe Arrangements

provider : "Hometown Japanese Cuisine: Traditional Dishes of Utsunomiya" (Yuji Kashiwamura/Hisae Handa)

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.