Kujira no harihari nabe ｜ Our Regional Cuisines
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"Osaka's Local Cuisine: Event Meals and the Transmission of Food Culture" (Osaka Prefectural School Lunch Association)
RECIPE
Ingredients (For 4 persons)
- Whale meat (red meat) 400g
- Potherb mustard (kyona) 800g
- water 6 cups
- Shaved bonito 60g
- Seasoning A] Sake 2／3 cup
- Seasoning A] Soy sauce 1／2 cup or more
- Seasoning A] Sugar 6 tbsp.
- Seasoning A] Mirin 2 tbsp.
- ground ginger as needed
How to cook
1. Cut potherb mustard into 4-5 cm lengths.
2. Bring water to a boil, add shaved bonito, simmer over medium heat for 10 to 15 minutes while removing the roughness, and strain to make a thick broth.
3. Bring 2 and [Seasoning A] to a boil and add whale meat.
4. When 3 comes to a boil, add potherb mustard.
5. When potherb mustard is quickly cooked, put it in a small bowl with whale meat and broth, and serve hot with grated ginger. （Serve hot with grated ginger. (You may sprinkle shichimi pepper or powdered Japanese pepper on top if you like.)
provider : "Osaka's Local Cooking - Event Food and Tradition of Food Culture" (Osaka Prefectural School Lunch Association)
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
