Barazushi ｜ Our Regional Cuisines
RECIPE
Ingredients (1 sho, about 20 persons)
- Rice 1 sho (1.5 kg)
- [Mixed vinegar A] vinegar 280cc
- [Mixed vinegar A] Sugar 280g
- [Mixed vinegar A] Salt A little over 1 tbsp.
- Seasoned Canned Mackerel 440g 1 can
- Sugar 5 tbsp.
- Eggs 5
- Kampyo 45g
- burdock root 100g
- Dried shiitake mushroom 20g
- red ginger 70g
- green vegetables ( tree buds, green beans, cucumbers, etc.) As needed
How to cook
1. Cook rice and mix with mixed vinegar A while it is still hot.
2. Soak kanpyo in water and cut into small pieces. Cut burdock root into small pieces. Cook together in soup stock.
3. Soak dried shiitake mushrooms in water, cut into thin strips and cook in soup stock. Season with sugar and soy sauce (not included).
4. Fry the canned mackerel with its juice in a small pan. Add the sugar after the meat has loosened and the water has evaporated. Finally, mix in the white of one egg to make oboro.
5. Add a pinch of salt to the remaining egg to make a thinly fried egg.
6. Cut the red ginger into thin strips.
7. When the sushi rice cools down a little, mix in the kanpyo (dried gourd).
8. Wet a matsubuta (shallow wooden box) with vinegar, put 7, burdock root and oboro on top, then put egg, shiitake mushrooms, red ginger and greens. If you do not have a matsubuta, put sushi rice in a dish and put the ingredients on top of it.
Recipe Arrangements
provider : "Kyo Gochisousama Okasan no Aji" (Kyoto Prefecture Liaison Council of Lifestyle Research Groups)
Recipes vary depending on the region and home.
This recipe video has been partially arranged to make it easier to cook at 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
