Nagasaki Prefecture


Related images

These images of local cuisine may not be downloaded.

Image Source : Minamishimabara City Food Improvement Promoters Association


Ingredients (serves 10)

  • Igisu seaweed (dried) 60g
  • Peanuts 60g
  • Thick-fried tofu 1 block
  • Carrot 1
  • Wood Ear mushrooms 3 pieces
  • Rice bran 150g
  • Light soy sauce 80cc
  • Canned mackerel with miso 1 can
  • Rice bran water (second extraction) 8 cups
  • Sugar 2 tablespoons
  • Dashi stock powder to taste
  • Salt to taste

How to cook

  • 1. Soak the dried Igisu seaweed in the first extraction of rice bran water, then tightly squeeze it. (The first extraction is the liquid extracted after lightly squeezing rice bran; discard the soaking liquid.)

  • 2. Slice the Wood Ear mushrooms and carrot thinly. Cut the tofu into 1cm cubes. Roast and coarsely crush the peanuts.

  • 3. In a pot, add the second extraction of rice bran water and heat it.

  • 4. Once it boils, add the Igisu seaweed and dissolve it while stirring with a wooden spoon. (Use medium heat.)

  • 5. Add sugar, soy sauce, dashi stock powder, the ingredients from step 2, and the canned mackerel (flaked with its juices) into the pot and mix.

  • 6. As it heats, it will thicken to a paste-like consistency. Stir and knead over medium heat for about 20 minutes to avoid burning, then adjust the taste with salt. (Cooking time may vary based on quantity and heat level.)

  • 7. Add the crushed peanuts and mix to avoid uneven distribution.

  • 8. Pour the mixture into a mold and let it cool and solidify. Cut it into suitable sizes and serve.

provider : Minamishimabara City Food Improvement Promoters Association

* Recipes vary depending on the region and home.