Namagusa jiru ｜ Our Regional Cuisines
RECIPE
Ingredients (For 4 persons)
- Grilled Mackerel 150g
- fu 7g
- momen tofu 150 g
- Chikuwa 150g
- kamaboko 1／2
- fresh shiitake mushroom 20 g
- shimeji mushroom 20 g
- green onion 50g
- Water (soup stock) 4 cups
- [Seasoning A] Soy sauce 1 tsp.
- [Seasoning A] salt 1／2 tsp.
- [Seasoning A] Sugar A pinch
- Grilled mackerel head Appropriate amount
- kelp Appropriate amount
How to cook
1. Put water in a pot, add kombu and grilled mackerel head, and bring to a boil, then remove kombu and grilled mackerel head. （Remove the kelp and grilled mackerel head from the pot.)
2. Break up the grilled mackerel into large pieces and soak the fu in water and squeeze out the water.
3. Cut fresh shiitake mushrooms into quarters if they are small. Separate shimeji mushrooms into small bunches.
4. Cut tofu into large pieces, cut chikuwa into 5mm diagonal slices, cut fish paste in half and cut into 5mm thick slices.
5. Cut green onion diagonally.
6. Add seasoning A to dashi broth and simmer with fresh shiitake mushrooms, shimeji mushrooms, chikuwa, fu and tofu. Add the unrolled grilled mackerel and finally the fish paste and plenty of green onions and bring to a boil.
Recipe Arrangements
provider : Fukui Prefecture Dietary Improvement Promoters Liaison Council
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
