Sendai zoni ｜ Our Regional Cuisines
RECIPE
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.
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
