Kagoshima Prefecture

Mizuika no madajiru

Mizuika no madajiru
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Ingredients (For 4 persons)

  • Pork tripe (block) 100g
  • Squid 200g
  • Squid ink bag (mada) a little
  • Miso paste 40g
  • dried bonito flakes 1 cup
  • Handama (Suizenji greens, Kintoki greens) a little
  • Water 800cc

How to cook

  • 1. Make soup stock with bonito flakes.

  • 2. Put the three pieces of meat in 1 and scoop out the scum.

  • 3. Dissolve in miso.

  • 4. Cut the mizu-ika into pieces and add. Reduce the heat to low so that the flesh does not become tough.

  • 5. Put in the mada over low heat.

  • 6. Tear off half of the pike and put it in, and turn off the heat.

  • 7. Serve in a bowl and garnish with the rest of the handama.

provider : Recipe provided by : "Food and Culture of Amami" (written by Hiromi Kuru), "Traditional Cuisine of Amami" (written by Kazuko Izumi)

* Recipes vary depending on the region and home.