Bara zushi ｜ Our Regional Cuisines
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Portrait courtesy of Gen : Yamanaka Bowzi
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RECIPE
Ingredients (For 4 persons)
- Sushi rice A] rice vinegar 4 tbsp.
- Sushi rice A] Sugar 3 tbsp.
- Sushi rice A] salt 1 tsp.
- Sushi rice A] Kelp tea 1／2 tsp.
- Ingredients] Shrimp and baby sardines 100g
- Ingredient B] Bonito stock 1／2 cup
- Ingredient B] light soy sauce 1／2 tbsp.
- Ingredient B] sugar 1 tsp.
- Ingredient B] salt A pinch
- Ingredient B] salt A pinch
- KANPYO (dried gourd) 10g
- Carrot 1／2
- Dried shiitake mushroom 3 pieces
- Koya-Tofu 2 pieces
- Boiled mushrooms 100g
- dried baby sardines 2 tbsp.
- Vinegar 1 tsp
- salt 1 tsp
- kinshi egg As needed
- decoration] red ginger Appropriate amount
- decoration] cucumber 1／2 cucumber
- decoration] Chopped nori (laver) As needed
- Seasoning C] Kelp dashi 1 cup
- Seasoning C] Shiitake mushroom stock 1 cup
- Seasoning C] Light soy sauce 1 tbsp.
- Seasoning C] dark soy sauce 1 tbsp.
- Seasoning C] Sugar 2 tbsp.
- Seasoning C] Mirin (sweet cooking rice wine) 2 tsp.
- Seasoning C] Sake 2 tsp.
How to cook
1. Cook rice in a rice cooker with the amount of water for sushi rice. When rice is cooked, add vinegar [Sushi-rice A] and make sushi rice.
2. Soak carrots and dried shiitake mushrooms in water and cut into 1 cm strips.
3. Rub kanpyo with salt, rinse in cold water, and cut into 5mm pieces. 3. Soak koya-tofu in water, cut into 1 cm pieces, and then into smaller pieces (about 3 mm in width). Cut boiled bamboo shoots in the same way.
4. Peel the shrimp and baby sardines and cook with the seasonings in [Ingredient B] until cooked through. They will curl up when cooked.
5. Bring [Seasoning C] to a boil in a saucepan, add carrot, dried gourd, dried shiitake mushroom, dried tofu, and boiled bamboo shoots, and simmer until all liquid is absorbed.
6. Soak the cooked baby sardines in vinegar.
7. Cut the egg, red ginger and cucumber into thin strips.
8. Add the ingredients from step 5 and the drained chirimenjako (dried baby sardines) to the sushi rice from step 1.
9. Arrange 8 ingredients in a bowl and garnish with shrimp and baby sardines, egg, red ginger, cucumber, and chopped nori.
Recipe Arrangements
provider : Yumiko Yamanaka
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at 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
