Miyagi Prefecture

Sendai zoni

Sendai zoni
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Ingredients (For 4 persons)

  • grilled goby 4 pcs.
  • Daikon radish 600g
  • Carrot 100g
  • burdock root 100g
  • 2 stalks of taro 2 stalks
  • Frozen tofu 2 pieces
  • kamaboko (red and white) 4 pieces each 5mm thick
  • Salmon roe 40g
  • Seri (Japanese parsley) 30g
  • Water 4 cups
  • rice cake 2-3 slices (per person)
  • Seasoning A] Soy sauce 2 tbsp.
  • Seasoning A] Salt 1/2 tsp.
  • Seasoning A] Sake 2 tbsp.

How to cook

  • 1. Shred radishes, carrots and burdocks, boil and freeze (hikina).
    Make this dish before the end of the year.

  • 2. Soak frozen tofu in hot water and cut into strips.
    Cut Japanese parsley into 3 cm lengths. Remove red and white fish paste from the board and cut into 5 mm thick pieces.

  • 3. Put grilled goby in a quantity of water, boil for 15 minutes to make soup stock, add seasoning A and season to taste.

  • 4. Add frozen tofu and tsuiki to 3. Bring to a boil, then add hina and simmer until the flavors are well blended. Add baked rice cake (or freshly pounded rice cake) and turn off the heat.

  • 5. Place the rice cake on a bowl of rice, garnish with goby, fish paste, salmon roe and Japanese parsley, and finally pour the broth over the rice.

provider : Gottsoosan - Miyagi's Local Food to Convey" (Miyagi Shokuwo wo Towaeru Kai)

* Recipes vary depending on the region and home.