Okayama Prefecture


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  • Image provided by : Okayama City Nutrition Improvement Council


Ingredients (For 4 persons)

  • Rice 400g
  • Water 500cc
  • Dashi kelp 10cm square
  • Spanish mackerel 4 slices
  • Vinegar] Sugar 4 tbsp.
  • Salt 1/2 tbsp.
  • Vinegar 3 tbsp.
  • Squid 1 tsp.
  • Shrimp 4
  • Boiled octopus 1/2 piece
  • Mussel 60g
  • sea eel 2 pcs.
  • lotus root 80g
  • Koya-Tofu 20g
  • Boiled bamboo shoots 60g
  • Burdock root 1 stick
  • Japanese butterbur 1
  • Dried shiitake mushroom 6 pieces
  • egg 2
  • Pea pods 30g

How to cook

  • 1. Sprinkle the Spanish mackerel lightly with salt, let it sit for a while, then pour it into the vinegar mixture and take it out when it turns white around the edges. Add 1 tablespoon of vinegar to the vinegar mixture.

  • 2. Make sushi rice by pouring the vinegar over the rice cooked with dashi kombu.

  • 3. Cut squid into 5mm pieces and slice into bite-sized pieces.

  • 4. Cut octopus into thin strips and soak in sweet vinegar (1 tablespoon each of sugar and vinegar, a pinch of salt, not included in the quantity).

  • 5. Shake the mussels and cook. (1 teaspoon sugar, 1 tablespoon mirin and soy sauce (not included in the quantity))

  • 6. Grill sea eel in teriyaki sauce (1 tablespoon each of sugar, mirin and soy sauce (not included in the quantity). Leave a little for decoration and cut the rest into small pieces.

  • 7. Cut lotus root into flower shapes for decoration, and cut the rest into small pieces.

  • 8. Put koya-tofu (dried tofu) back in the water and simmer. (2 tablespoons sugar, 1/2 teaspoon salt, and a dash of broth (not included in the quantity).

  • 9. Add sliced bamboo shoots and chopped burdock root to the koya-tofu stock and bring to a boil. Add boiled and cut Japanese butterbur and turn off the heat.

  • 10. Simmer the rehydrated dried shiitake mushrooms. (Not included: a little of the rehydrated liquid, 6 tablespoons sugar and 1 tablespoon soy sauce).

  • 11. Break the eggs into pieces (2 teaspoons sugar and a pinch of salt, not included in the quantity) and lightly cook them to make a broiled egg.

  • 12. Mix all ingredients except for garnish into the rice, place in a bowl, and top with garnish and salted boiled peas.

provider : Okayama City Nutrition Improvement Council

* Recipes vary depending on the region and home.