Itadaki ｜ Our Regional Cuisines
RECIPE
Ingredients (4 peaces)
- Rice 300g
- Large triangular deep-fried tofu 6 pieces
- burdock root 40g
- carrot 40g
- Dried shiitake mushroom 3 pieces
- Kelp (10cm x 10cm) 1 piece
- dried dried shiitake mushrooms 10 pcs.
- [Seasoning A] Water (mashroom water of dried shiitake mushrooms) 800ml
- [Seasoning A] soy sauce 60g
- [Seasoning A] Sugar 30g
- [Seasoning A] Sake 20g
- Toothpicks 6 toothpicks
How to cook
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1. Cut a slit on one short side of the fried bean curd and put your fingers in the bag.
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2. Cut burdock root into small pieces and drain in water to remove the scum. Cut carrot into small pieces. Soak dried shiitake mushrooms and cut into small pieces.
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3. Mix rice and 2 ingredients in a bowl, stuff into fried tofu, and secure with toothpicks.
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4. Poke about 10 holes all over the fried tofu with a rapeseed spatula to make it easier for the flavor to soak in.
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5. Place the kombu and dried sardines in a rice cooker, arrange the 4 ingredients vertically on top, add seasoning A, add water and seasonings, and cook.
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6. Remove toothpicks from fried bean curd and place in a bowl.
Recipe Arrangements
provider : Tottori Dietetic 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
