Hiroshima Prefecture


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Ingredients (For 4 persons)

  • Sea bream (fillet with skin) 4 pieces (30g per piece)
  • sake a little
  • salt a little
  • Shrimps 8
  • taro 2 pieces
  • carrot 1/2
  • A] Bonito soup stock 100cc
  • A] Mirin (sweet cooking rice wine) Less than 1 tbsp.
  • A] Dark soy sauce Less than 1 tbsp.
  • Dried shiitake mushroom 1
  • B] Shiitake mushroom stock 15cc
  • B] Sugar 2/3 tbsp.
  • B] dark soy sauce a little
  • Thick fried tofu 200g
  • chopped nori a pinch
  • yuzu a pinch
  • cooked rice 4 servings
  • C] Bonito soup stock 500cc
  • C] Sake 4 tbsp.
  • C] Mirin (sweet cooking rice wine) 2 tsp.
  • c] light soy sauce 2 tsp.

How to cook

  • 1. Sprinkle the sea bream with sake and salt, and cook in a toaster oven covered with aluminum foil at 500-600w for about 5 minutes, until the inside of the bream is cooked through and the skin is browned.

  • 2. Boil the shrimp in boiling water for 1 to 2 minutes, removing the back and shell, and peel off the shell.

  • 3. Peel taro and carrot and cut into 5mm chunks.

  • 4. Put 3 and [A] in a pot and simmer over medium heat for about 10 minutes. Soak 2 in the simmering water for about 10 minutes.

  • 5. Soak dried shiitake mushrooms in water and cut into thin strips. Use 50 to 100 cc of water as needed. You can add the reserved water to the soup stock.

  • 6. Put 5 and [B] in a pan and simmer over medium heat for 5 to 10 minutes.

  • 7. Cut thick fried bean curd into dice and fry them in a frying pan over medium heat for 1-2 minutes until they are cooked through.

  • 8. Add [C] to the pan and heat to make sauce. Do not boil down too much.

  • 9. Put 1, 4, 6, and 7 in a bowl, top with rice and pour 8 on top.

  • 10. Put chopped nori and needle-shaped yuzu on top of the rice in step 9.

Recipe Arrangements

provider : Fukuyama City Council of Dietary Improvement Promoters

* Recipes vary depending on the region and home.

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