Shimane Prefecture


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  • Image provider:Shimane Prefectural Dietary Life Improvement Promotion Council


Ingredients (For 4 persons)

  • Rice 4 gou
  • [A] Sake
  • [A] Kelp for soup stock 10cm square
  • [B] Vinegar 5 tbsp.
  • [B] Sugar 2 tbsp.
  • [B] Salt 1 tsp.
  • burdock root 60g
  • carrot 40g
  • Dried shiitake mushroom 10g
  • Nagaten 1/2 sheet
  • [C] Dried shiitake mushroom stock 1 cup
  • [C] Soy sauce 1 tbsp.
  • [C] Mirin 2 tsp.
  • Kintoki beans 16 pieces
  • Kinshi egg as needed
  • green leaves as needed
  • Sakura-denbu as needed

How to cook

  • 1. Wash rice and drain in a colander, then cook in A.

  • 2. Reconstitute dried shiitake mushrooms in water. (Use the stock for soup stock.)

  • 3. Cut burdock root and carrot into small pieces, and cut dried shiitake mushrooms into thin slices. Cut nagaten into small pieces. (Cut into small pieces as they are ingredients to be added to sushi.)

  • 4. Cook the ingredients in C and season to taste.

  • 5. When the rice is cooked, mix the mixed vinegar in B to make sushi rice.

  • 6. Put the ingredients in 4 and a kidney bean in the sushi rice, roll them up, and put them in a wooden crate.

  • 7. Garnish the top of the sushi rice with egg, green leaves (carrot leaves, etc.), and sakuradenbu.

Recipe Arrangements

provider : Shimane Prefecture Dietary Improvement Promotion Council

* Recipes vary depending on the region and home.

* This recipe video has been partially arranged to make it easier to cook at home.