Gomoku Inarizushi ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Fried tofu pouch 200g
- [A] Sugar 3 tablespoons
- [A] Mirin 1 teaspoon
- [A] Soy sauce 3 teaspoons
- [A] Dashi stock 2 cups
- Maitake mushroom 80g
- Shiitake mushroom 80g
- Carrot 80g
- Burdock root 80g
- Edamame 80g
- Green beans 40g
- Shirataki noodles 80g
- Oil 1 tablespoon
- [B] Soy sauce 2 tablespoons
- [B] Sugar 1 tablespoon
- [B] Sake 2 tablespoons
- Rice 320g
How to cook
1. Cut the fried tofu pouches into two pieces, blanch to remove the oil, then simmer with the [A] seasonings.
2. Cut the carrots and burdock root into this strips, and soak the burdock root in water to remove the bitterness. Cut the shirataki noodles into 3-4 cm lengths, and cut the shiitake mushroom into thin strips.
3. Heat the oil in a pan, stir-fry the ingredients from step 2, tear the maitake mushrooms by hand and add them into the pan, and season with the [B] seasonings.
4. Add the ingredients from step 3 into regular cooked rice, and mix until evenly incorporated.
5. Boil green beans and cut into thin strips. Firmly stuff the mixture from step 4 into the fried tofu pouches from step 1, fold down the edge of the fried tofu to shape, then top with white sesame seeds and thinly sliced green beans.
Recipe Arrangements
When you cook the rice with some glutinous rice mixed in, it becomes sticky and delicious. You can enjoy seasonal flavors by adding edamame in the summer and gingko nuts in the winter.
provider : "A Taste of Ibaraki: A Menu of Local Dishes, Shoku, Sai, Hyakkei” (Support from Ibaraki Prefectural Dietary Life Improvement Promotion Council
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
