Niigata Prefecture


Related images

Please refer to “Links and Copyrights” for information on secondary use of images.(Term of use)

  • Food and Flower Promotion Division, Agriculture, Forestry and Fisheries Department, Niigata City


Ingredients (For 4 persons)

  • Scallops (dried) 2 pieces
  • Dried shiitake mushrooms 2 pieces
  • Bamboo shoots boiled in water 80g
  • taro 4 pieces (200g)
  • carrot 40g
  • konnyaku 1/2 (100g)
  • kamaboko (fish paste) 40 g
  • Boiled ginkgo nut 18 grains
  • Salted salmon fillet 100g
  • Seasoning liquid 40ml (soup stock (water), scallop juice, dried shiitake mushroom juice)
  • [Seasoning A] Soy sauce 2 tbsp.
  • [Seasoning A] Sake 2 tbsp.
  • [Seasoning A] salt 1/3 tsp.
  • [Seasoning A] Mirin 2 tbsp.
  • Toto-mame (salmon roe) to taste

How to cook

  • 1. Soak scallops and dried shiitake mushrooms in water. Drain off the water from the scallops and dried shiitake mushrooms. Break scallops into small pieces and cut dried shiitake mushrooms into small pieces.

  • 2. Cut bamboo shoots, taro and carrot into 3 cm long strips.

  • 3. Cut konnyaku and fish paste into pieces according to the size of vegetables. Drain konnyaku in hot water to remove the scum.

  • 4. Cut salted salmon into bite-sized pieces. Pour boiling water over them and marble them.

  • 5. Add all ingredients except fish paste and ginkgo nuts to the pot. Add the scallops, the water from the dried shiitake mushrooms, and the broth (water), mix well, and heat.

  • 6. Simmer until the ingredients are softened, skimming off the starch.

  • 7. Add kamaboko and ginkgo nuts, and season with seasoning A. 8 Serve in bowls.

  • 8. Serve in bowls and top with toto-mame (salmon roe).

provider : "A Taste of Niigata to be handed down from generation to generation" (Niigata City)

* Recipes vary depending on the region and home.