Yamagata Prefecture

Udo to komidaikon no donkoroni

Udo to komidaikon no donkoroni
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Ingredients (For 4 persons)

  • Udo (Japanese udo) 250g
  • Herring (dried) 120g
  • Frozen daikon radish 1 stick (about 15 cm)
  • Satsuma-age (deep-fried fish cake) 100 g
  • Soy sauce tbsp.
  • sake tbsp.
  • Sugar 1 tbsp.

How to cook

  • 1. Wash udo (Japanese sea urchin), cut into 4 cm lengths, and soak in water to remove the scum.

  • 2. Wash kipper and cut into 5 cm lengths. Cut Satsuma-age into bite-size pieces.

  • 3. Soak frozen daikon in lukewarm water, cut into bite-size pieces, and boil until tender.

  • 4. Put udo, kipper, Satsuma-age, and frozen daikon into a pot, add enough water to cover, and simmer over high heat.

  • 5. When it comes to a boil, add seasonings and simmer slowly until all the liquid is absorbed.

provider : Ms. Kimiko Numazawa, Chairperson of Yamagata Prefecture Dietary Improvement Promotion Council

* Recipes vary depending on the region and home.