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aburage

shiitake

ichiban dashi

sake

Recipes

Kayakugohan

Ingredients: (for 4 servings)

600 cc rice,150 grams chicken meat, 1 aburage, 70grams carrot, 1/3 burdock root, 1/2 konnyaku, 3 pieces dried shiitake, 700 cc ichiban (#1) dashi, 2 tablespoons of each sake and light flavored soy sauce, 1/2 teaspoon salt.

sengiri

sasagaki

1. Wash rice, drain excess water, place it into rice cooker. Add dashi, let set for 1 hour.
2. Cut chicken into a little smaller than the bite size pieces.
3. Drain excess oil (aburanuki) from aburage, cut it into sengiri (very thin).
4. Cut carrot into sengiri, boil lightly.
5. Slice burdock root into sasagaki then akunuki (remove harshness).
6. Cut konyyaku into sengiri, boil it lightly.
7. Soak dried mushroom in water, cut it into sengiri.
8. Add soy sauce, sake and salt to rice in cooker, mix lightly with rest of the ingredients which have been drained of excess water. Start cooking.
9. Let rice set for 15 minutes after rice is done. Mix it lightly, serve on plate. (garnish with nori, kinome or anything green colored.)