Satsuma ｜ Our Regional Cuisines
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Image Source : Ehime Prefecture Council of Agriculture, Forestry and Fishing Village Life Studies
RECIPE
Ingredients (For 4 persons)
- barley miso 180 to 200g
- green onion 2 sprigs
- White fish 4 to 5 parts per 10 parts miso
- konnyaku 1／2
- sugar 1 tsp.
- soy sauce 1 tsp.
- mandarin orange peel a pinch
- green onion a pinch
- barley rice For 4 persons
- soup stock 1 to 2 cups
How to cook
1. Grill the fish and break up the meat while it is still hot.
2. Mix 1 with miso and scald in a mortar and pestle. (Use a charcoal or gas flame to roast the fish until golden brown.)
3. Remove the bones from the broth after breaking up the meat, let it cool, add it to 2, and let it thicken to taste.
4. Cut konnyaku into strips and season lightly.
5. Put the chopped leeks, chopped mandarin orange peels, and konnyaku in a separate bowl and serve over warm barley rice, depending on your preference.
Recipe Arrangements
provider : "100 Local Dishes of Ehime" (Ehime Prefecture Tourism Association)
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
