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平成25年 (2013年) 5月 24日

国際課

ACCESS  April - May 2013

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


top Yamaguchi Q&A a taste of Yamaguchi

a taste of Yamaguchi


Iwakuni Zushi


Ingredients


Iwakuni Zushi

Polished Rice - 600g

Sake - 2 Tbs

Dashi Konbu - 5cm

Vinegar Blend

・Vinegar - 7 Tbs

・Sugar - 4 Tbs

・Salt - 2 Tsp


Dried Shiitake - 5~6g


・Liquid from Reconstituting

・the Shiitake - 6 Tbs

・Sugar - 2 Tbs

・Soy Sauce - 2 Tbs


Carrots - 1/2


・Dashi - 1/4 Cup

・Sugar - 2 Tbs

・Soy Sauce - 2 Tbs


String Beans - 20g

Egg - 1

Sugar - 2/3 Tsp

Lotus Root - 1 Small


・Salt - 0.5g

・Vinegar - 1 Tbs

・Sugar - 1 Tbs

・Soy Sauce - 1/2 Tbs


Denbu - 20g

Basho (Japanese banana) leaf as desired



1.Reconstitute the shiitake, and cut into thin strips. Simmer it in Seasoning A.


2.Simmer the carrots in mix B.


3.Slice the string beans thinly on the diagonal, sprinkle a little salt, boil until they turn a nice green, and rinse in cold water.


4.Make kinshi tamago by cooking the egg into a thin sheet, with the 2/3 tsp sugar and slicing into thin strips.


5.Slice the lotus root thinly, place into water with some vinegar, to remove the harsh taste. Rinse in cold water. Place it in boiling water, mix briefly, and put it into cold water. Mix with Seasoning C for vinegared lotus root.


6.Make the sushi rice by mixing the rice with the sake, dashi konbu, and vinegar blend.


7.Put the sushi rice into the mold, and push down strongly with your hand. On top of that, layer the ingredients from step ①, sushi rice, ②, sushi rice, ④, sushi rice, ⑤, sushi rice, and finally ③ and the denbu. Press firmly, and place your weights. After 1-2 hours, you can cut and serve your Iwakuni Zushi. . Decorate with basho leaves as desired.



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