Tokushima Prefecture

Kintokimame-iri-Barazushi (Barazushi with red kidney beans)

Kintokimame-iri-Barazushi (Barazushi with red kidney beans)
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  • Image provider: Tokushima Prefecture Culinary Science Society, Shikoku University, Keiko Takahashi


Ingredients (for 4 people)

  • Rice 2 cups (300g)
  • Water 420ml (390ml for new rice)
  • [Mixed vinegar] Yuzu vinegar 1/5 cup (40ml)
  • [Mixed vinegar] Rice vinegar 1 tbsp. and 1 tsp. (20ml)
  • [Mixed vinegar] Caster sugar Just over 2 tbsp. (20g)
  • [Mixed vinegar] Salt 1 tsp. (5g)
  • Dried whitebait (or grilled fish such as horse mackerel) 30g (1 small fish)
  • Hijiki (dried) 5g (35g after rehydrating)
  • [A] Dashi stock (dried sardines) 1/2 cup (100ml)
  • [A] Caster sugar 3g (1 tsp.)
  • [A] Soy sauce 4g (2/3 tsp.)
  • [A] Mirin 8g (1/2 tbsp.)
  • Dried shiitake mushrooms 3 (approx. 6g)
  • Shiitake mushroom stock (or dried sardine stock) 1/2 cup
  • [B] Caster sugar 9g (1 tbsp.)
  • [B] Mirin 9g (1/2 tbsp.)
  • [B] Dark soy sauce 3g (1/2 tsp.)
  • [B] Sake 12g (less than 1 tbsp.)
  • Konjac 30g (1/6 block)
  • [C] Dashi stock (dried sardines) Less than 1/2 cup
  • [C] Caster sugar 4g (1/2 tbsp.)
  • [C] Mirin 8g (1/2 tbsp.)
  • [C] Light soy sauce 3g (1/2 tsp.)
  • [C] Sake 12g (less than 1 tbsp.)
  • Burdock 50g (1/4 piece)
  • Carrot 50g (1/3 piece)
  • Taro 150g (2 pieces)
  • Dried radish 20g (50g after rehydrating)
  • [D] Dashi stock (dried sardines) 1 and 1/2 cup
  • [D] Caster sugar 18g (2 tbsp.)
  • [D] Salt 5g (1 tsp.)
  • Butterbur 130g (1 thin piece)
  • [E] Dashi stock (dried sardines) Just under 3/4 cup (130ml)
  • [E] Caster sugar 7g (less than 1 tbsp.)
  • [E] Light soy sauce 13g (2/3 tbsp.)
  • Candied red kidney beans 100g
  • Pickled ginger 5g
  • Ginger 15g
  • Leaf buds Several pieces

How to cook

  • 1. Wash the rice, add an appropriate amount of water, and cook.

  • 2. Combine the ingredients for the mixed vinegar and dissolve the sugar. Marinate the dried whitebait (if using horse mackerel, grill it unglazed and break it into flakes, removing the bones and skin. Mix the loosened flakes with the mixed vinegar).

  • 3. Rehydrate the hijiki in water, wash well until the water is no longer cloudy, and boil in A until the liquid is reduced.

  • 4. Rehydrate the dried shiitake mushrooms in water, keep enough water to submerge them, add B, and boil. Drain the liquid and cut into strips.

  • 5. Slice the konjac into 3cm long pieces, boil them, and simmer with the seasonings labeled C. When the broth is reduced, drain the broth.

  • 6. Cut the burdock root into thin, flat pieces, cut the carrot into 2cm long strips, and peel and cut the taro into thick quarter-rounds. Soak the dried radish in water to rehydrate it, squeeze out the water well, and make 2cm deep incisions with a knife into the radish. Put these ingredients in a pot, season with D, and let simmer. When the broth is reduced, drain the broth. *Season the vegetables with sugar and salt to preserve their color.

  • 7. Boil the butterbur, peel it, and cut it into thin 1cm long pieces. Boil E, let it cool, and leave the butterbur in it (boil while retaining the color).

  • 8. Once the rice is cooked, add the mixed vinegar from 2 while it is still hot to make sushi rice.

  • 9. Mix 8 with 3, 4, 5, 6, and half of the butterbur from 7.

  • 10. Arrange in a bowl, scatter the remaining butterbur, red kidney beans, and shredded ginger on top, and garnish with the pickled ginger and leaf buds.

provider : Keiko Takahashi, Shikoku University

* Recipes vary depending on the region and home.